Friday, 13 January 2012

Chickpea, Butternut Squash & Lemongrass Curry

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The past week I have been a little busy. Firstly getting back into the swing of work after all
that time off over Christmas, and secondly trying out lots of new savoury, vegetable packed dishes (along with a new cake recipe which is baking as I type). This inspiration behind this recipe wass from citrus&candy but as I couldn't find any kaffir limes and was worried about the suggested amount of chilli I decided to make it my own. I have to say the over all result was super tasty and I kind of surprised myself, it tasted like a really authentic Thai curry and was devoured in minutes! Its safe to say this recipe is definitely going on our dinner rotation list.

Serves 2
You will need-
Curry paste
  • 1 large shallot, peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 3 dried chillis- soak them in hot water to soften them a little then drain and roughly chop
  • 1 large red chilli, deseeded and roughly chopped
  • 1 inch of fresh ginger peeled and sliced
  • 1/2 lemongrass with the lower bulb removed, sliced
  • Drizzle of oil, I used rapeseed
  • Juice of 1/2 a lime
  • 1/2 can coconut milk (100ml) I used reduced fat. (Save the rest for a recipe coming in a few days)
  • 125ml vegetable stock
  • 1/2 can of chickpeas (100ml), drained and rinsed
  • 1/2 a small butternut squash, peeled and cubed (Save the other half along with the coconut milk)
  • 75g green beans, ends cut off and chopped in half
  • 1/2 tbsp dark brown sugar
  • Fresh lime juice to taste
  • A few drops of fish sauce to taste
  • Coriander to garnish
  • Cooked basmati rice (see Delia for how to cook the perfect rice)
Place all the ingredients from the paste list into a food processor or pestle and mortar and mix until it turns into a thick paste. My food processor didn't do the greatest job of it so mine was a little chunkier but still gave great results.
Place a wok or a large saucepan over a medium high heat and then heat 1/2 tbsp of oil for a couple of minutes. Next add the paste ingredients and fry until it all gets fragrant but be careful not to let it burn. Then add the coconut milk and stock and bring to the boil. Once its boiling reduce it down to a low simmer and add the butternut squash and chickpeas then after 10 minutes add the beans and cook until the vegetables are cooked.

When its almost ready season with the sugar and fish sauce to your taste and serve over the rice.



  1. Hi Ivana!!

    I couldn't find lime leaves either, but I went to a shop on Mill road, and I had to ask for it. They had it in a deep freezer. They sold it in large bags, and if kept frozen the woman said it would keep for up to 2 years!! I hope this helps. I'm looking forward to trying this recipe.

    - Erika

    1. Hi Erika!

      I will have to go to Mill Road and stock up on some, thanks for letting me know! Its great they last so long too. Hope you enjoy the recipe!



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