Paste

1 medium onion diced

3 medium vine tomatoes roughly chopped

Large thumb sized piece ginger peeled finely grated

4 garlic cloves finely grated

1 green chilli deseeded and roughly chopped (i used a jalapeno)

2 tbs tomato puree

½ tsp cumin seeds

½ tsp coriander seeds

1 tsp sea salt

½ tsp freshly ground black pepper

8-10 cashew nuts

1 tsb light oil such as ground nut

Curry

2 tbs light oil

1 tin chopped tomato

1 tin coconut milk

620g jar or 2 tins chickpeas drained and rinsed

Large thumb sized piece ginger peeled finely grated

4 garlic cloves finely grated

1 tsp chilli powder

½ tsp ground turmeric

1tsp ground coriander

1 tsp garam masala

½ tsp cumin seeds

½ tsp fenugreek seeds

4 cardamon pods bashed to release seeds

2-3 curry leaves (optional)

3 bay leaves

2 cloves

¼ tsp asafoetida (optional)

1 tsp caster sugar

1 tsp sea salt

Freshly ground black pepper

Roasted Pumpkin

6-8 wedges of pumpkin or butternut.

250ml plain yoghurt

½ green chilli finely chopped

Thumb size of ginger peeled and finely grated

1 garlic clove finely grated

½ tsp turmeric

1 tsp garam masala

1 tbs light oil

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp sea salt

Freshly ground black pepper

Pickled red cabbage

½ red cabbage shredded

1 tsp sea salt

Juice ½ lemon

To serve

Coriander leaves

Plain yogurt

Black sesame seeds

Sliced jalapeno 

Quick pickled red cabbage

Naan bread

Basmati rice

Lime wedges

Mango chutney

METHOD

Preheat oven to 180degrees (C).

To prepare, dice one onion and roughly chop 3 tomatoes.  Deseed green chilli and chop.  Grate the ginger and garlic. 

Heat a large non-stick pan add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

Add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tomato puree and cook for 1-2 minutes until combined. Add the sea salt and black pepper and stir through.

Remove from the heat and empty into a blender. Blend until smooth. Set aside.

Curry

In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

Add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the paste. Stir to combine. 

After a few minutes, add the chopped tomatoes, then fill 1/2 the can with water and add to the pan.  Add the thick part of the coconut milk from the tin, plus a little of the liquid reserving the rest. Stir to combine and bring to a boil. Immediately reduce heat to a low gentle heat.

Add the chickpeas and season with salt and black pepper.

Cook for a further 30 minutes on low, stirring occasionally.

Pumpkin

Chop pumpkin into 2cm wide wedges.

Combine pumpkin ingredients together into a bowl - except the pumpkin - and mix to create an marinade.

Place the pumpkin wedges on the lined baking tray and with your hands or spoon cover the slices completely with the marinade.

Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

To serve

Whilst the pumpkin is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

Prep all your side dishes and toppings ready to serve

Remove curry from heat and place in serving bowl and stir to combine. Check the curry and taste again for seasoning.

When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

Serve with with yoghurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with naan on the side with some mango chutney.