Store Cupboard Recipes

Updated Monday 24th October 2022

Squash and chickpea curry

• 850 g butternut squash, peeled, cut in pieces (2-3 cm)

• 15 g fresh coriander, 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing

• 30 g olive oil

• 1 tsp cumin seeds

• ¼ tsp chilli flakes

• 1 ½ tsp fine sea salt

• ¾ tsp ground black pepper

• 1 garlic clove chopped

• 120 g onions, finely chopped

• 15 g fresh root ginger, peeled, cut in round slices (2 mm)

• 1 tsp garam masala

• 1 tsp chilli powder, mild

• 1 tsp curry powder, medium

• ½ tsp ground coriander

• ½ tsp ground turmeric

• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)

• 400 g tinned coconut milk

• 400 g tinned chopped tomatoes

• 250 g ready-to-eat Puy lentils (1 pouch)

1. Preheat oven to 180°C.

2. Place butternut squash on to a large roasting tin and set aside.

3. Place 5 g coriander stalks, 15 g oil, cumin seeds, chilli flakes, ½ tsp salt and ½ tsp pepper in mixing bowl then blend or chop in food processor or Thermomix. Transfer to tin with squash, stir to coat then roast for 30 minutes (180°C) until tender and golden. Meanwhile, continue with recipe.

4. Place chopped garlic, onions, ginger and remaining 15 g oil in large frying pan and sauté for around 3 minutes.

5. Add garam masala, chilli powder, curry powder, ground coriander and turmeric then continue to sauté for another minute.

6. Add chickpeas, coconut milk, tomatoes and lentils once bubbling, simmer gently for about 10 minutes.

7. Add the roasted squash to the curry in the pan. Add the 10 g coriander leaves, 1 tsp salt and ¼ tsp pepper then stir in with spatula. Serve garnished with extra coriander leaves accompanied with basmati rice.

Peanut Satay Sauce

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

finely chopped, small red chilli (optional to taste|)

1 teaspoon freshly grated ginger

Mix throughly and serve with grilled chicken skewers.