Vegan Thai Curry Stuffed Squash
Full of flavour yet simple to make, this recipe makes the most of autumnal squash and store cupboard staples to create a hearty supper.
- 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)
- 1/2 tin (200g) of chickpeas (VF642)
- 1 1/2 tsp turmeric (HE161)
- 2 tsp curry powder (HE335)
- 2 tsp ground coriander (HE374)
- 2 tsp tamarind (HE207)
- 1/2 tin (200ml) coconut milk (LJ136)
- Lime juice JU333
- 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!)