FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
Yield 6 + 2 leftover portions
Number Of Ingredients 13
Steps:
- GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
Nutrition Facts : Calories 159 calories, FatContent 6 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.3 g salt, FiberContent 5.2 g fibre
VEGGIE POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 50 minutes
Prep Time 20 minutes
Cook Time 05 hours 30 minutes
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch
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