Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas.

An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g ...

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...

Add the garlic, curry powder, and ginger, and cook, stirring, for an additional 2 minutes. Scoop out the flesh from the squash, and transfer to the pot. Add the stock, and simmer for 30 to 40 minutes.

If you can't find kabocha, use another type of winter squash, but you might need to peel ... Dry them thoroughly in a clean dish towel. Toast the curry powder in a dry, unoiled skillet over ...