This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
Squash and Chickpea Korma
Ingredients
Serves 2 people
350g butternut squash
2 tablespoons Patak's Korma Spice Paste
Olive oil
1 x 400g tin of chickpeas
150g white or brown basmati rice, to serve
2 tablespoons/50ml coconut cream
100g frozen spinach
Method
1. Preheat the grill to medium-high. Halve and thinly slice the squash into 1/2cm rounds, adding to a large bowl as you go.
2. Toss the squash with 2 teaspoons of korma paste and 1 tablespoon of olive oil, then lay the slices on a baking tray and grill for 15 minutes, or until soft and golden.
3. Meanwhile, drain the chickpeas, reserving the juice, and dry 3 tablespoons on kitchen towel. After 10 minutes, remove the tray, and add the dried chickpeas to the squash, whack the grill up to high, then return to the grill for 5 minutes to crisp up. (Be careful as they may pop a little.)
4. Meanwhile, cook the rice according to the packet instructions.
5. Drizzle 1/2 a tablespoon of olive oil into a shallow casserole pan on a medium heat. Add the remaining heaped tablespoon of korma paste and fry for 1 minute, until fragrant. Add the coconut cream, 200ml of cold water and the remaining chickpeas (juice and all), and cook for 15 minutes, or until thickened and saucy. Stir through the spinach for the last 5 minutes, until wilted, then season to taste with black pepper.
6. Stir most of the squash through the curry sauce, reserving the crispiest bits. Drain the rice and divide between two bowls. Spoon over the curry, scatter with the crispy squash and chickpeas, and serve.
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Serves 2 people
350g butternut squash
2 tablespoons Patak's Korma Spice Paste
Olive oil
1 x 400g tin of chickpeas
150g white or brown basmati rice, to serve
2 tablespoons/50ml coconut cream
100g frozen spinach
-
1. Preheat the grill to medium-high. Halve and thinly slice the squash into 1/2cm rounds, adding to a large bowl as you go.
2. Toss the squash with 2 teaspoons of korma paste and 1 tablespoon of olive oil, then lay the slices on a baking tray and grill for 15 minutes, or until soft and golden.
3. Meanwhile, drain the chickpeas, reserving the juice, and dry 3 tablespoons on kitchen towel. After 10 minutes, remove the tray, and add the dried chickpeas to the squash, whack the grill up to high, then return to the grill for 5 minutes to crisp up. (Be careful as they may pop a little.)
4. Meanwhile, cook the rice according to the packet instructions.
5. Drizzle 1/2 a tablespoon of olive oil into a shallow casserole pan on a medium heat. Add the remaining heaped tablespoon of korma paste and fry for 1 minute, until fragrant. Add the coconut cream, 200ml of cold water and the remaining chickpeas (juice and all), and cook for 15 minutes, or until thickened and saucy. Stir through the spinach for the last 5 minutes, until wilted, then season to taste with black pepper.
6. Stir most of the squash through the curry sauce, reserving the crispiest bits. Drain the rice and divide between two bowls. Spoon over the curry, scatter with the crispy squash and chickpeas, and serve.