Roast Squash & Chickpea Curry

Serves 6


2 onions finely sliced
2 cloves garlic, minced
2 red peppers, roughly chopped
2 x 400g cans tomatoes 

1 x 400g can chickpeas (or equivalent weight dried, soaked overnight and cooked according instructions on pack)
2 tsp fenugreek
2 tsp coriander seeds (seeds all ground together) 2tsp fennel seeds (seeds all ground together)
1 tsp cumin
2 tsp freshly chopped ginger
1 finely chopped red chilli
2 tsp turmeric
big handful freshly chopped coriander,
2 bay leaves
2tsp fennel seeds

Use a mixture of the following vegetables, all chopped or broken (in the case of the cauliflower) into bite-sized pieces: cauliflower, carrot, sweet potato, celeriac, swede, parsnip. You can use blackeye or other beans instead of chickpeas if you’d prefer. Use dried rather than tinned pulses if you can: they are cheaper, taste much better - and less weight to carry home from the shop. Allow about 300g total weight of vegetables/pulses per person.


In a heavy-bottomed pan sweat the onions, garlic & peppers over a low heat, until soft. Add the spices, stir to toast a little, then add the tinned tomatoes and an equal quantity of water to tomatoes. Add the salt and bay leaves. Simmer well for an hour; should be sweet, aromatic, rich.

Meanwhile, toss the vegetables in a little oil, salt, turmeric and fennels seeds and roast them in a hot oven until brown but still almost crunchy – especially the cauliflower.

Once cooked, combine the vegetables with the base sauce and simmer very gently for 25 minutes. Add freshly chopped coriander and serve with flatbreads and yogurt.