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Home » Main Dishes, Recipes, Vegan

Vegan Thai Curry Stuffed Squash

Submitted by on October 22, 2010 – 10:07 amNo Comment
(Serves 2)

1 small squash

1 medium onion, chopped finely

1 small chilli, deseeded and chopped finely

1 large clove of garlic, chopped finely

A half thumb-sized piece of ginger, chopped finely

1 red pepper, chopped

50g red lentils (PU127)

½ tin (200g) of chickpeas (VF642)

1 ½ tsp turmeric (HE161)

2 tsp curry powder (HE335)

2 tsp ground coriander (HE374)

2 tsp tamarind (HE207)

½ tin (200ml) coconut milk (LJ136)

Lime juice JU333

Full of flavour yet simple to make, this recipe makes the most of autumnal squash and store cupboard staples to create a hearty supper.


Preheat the oven to 200ºc/Gas mark 6. Using a small sharp knife, carefully cut out a circle in the squash around the stalk. Remove this lid section and put it to one side. Use a spoon to scrape out the seeds from inside the squash. Then scrape out some of the squash flesh, and set this aside to use in the curry.

Lay the squash upside down on the baking tray with the lid beside it. Put them in the oven for around 20 minutes, or until the squash flesh is softened.

Meanwhile, heat some oil in a frying pan and add the onion. Fry for a couple of minutes until translucent, then add the garlic, chilli and ginger and cook for a further minute. Add the red pepper and cook for a few more minutes, then add your chickpeas and lentils. Stir in the spices and tamarind.

Add the coconut milk to the pan and stir well. Cover with a lid and simmer for 20 minutes until the lentils are cooked. If the curry becomes too dry during cooking, pour in a little water.

Season the curry to taste and add a little lime or lemon juice, then spoon it into the cooked squash. Pop this back in the oven for five minutes or so to finish off.

Remove the stuffed squash from the oven and serve it garnished with coriander leaves or chilli flakes for an extra spicy kick.

Serves one hungry person, or split between two as a side (It’s really filling!)

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