An experimental curried casserole. Will make again!
Kerry had given me a fail proof recipe for butternut squash soup, that I adore. I had asked Steve to pick me up the ingredients so I could make a soup to help with my digestion. However, we didn’t end up making it last week because he was working most nights and I couldn’t lift the pan, or reach into an oven.
When we were preparing the grocery list for my lunches this week, I had a craving for Jamie Oliver’s veg curry. The ingredients list have a lot of overlap, so I decided to experiment with what I had on hand.
- one butternut squash, diced
- 1 apple, peeled, cored and sliced
- 1 red onion, quartered
- 1 or 2 red peppers, seeded and halved
- 2-3 cloves garlic, peeled
- 1-2 Tbs grape seed oil
With the garlic underneath the veg pile so it wouldn’t dry out, these were roasted for 45 min at 400F, turning occasionally, and then left to cool. Once cooled, I sliced off the skin from the squash. In a pot I added the roasted ingredients with:
- 2 cups stock (I used chicken)
- 2 Tbs Patak’s curry
- pinch of sea salt and cracked pepper
These were brought to a boil and cooked for about 30 minutes (because Patak’s can’t be consumed raw). Once cooled slightly, I mashed it all together. An emulsifier would have produced a refined puree but I wanted some texture. Then I stirred in:
- 1 can chickpeas, drained and rinsed
- 1½-2 cups rice, cooked
I let it sit over night in the fridge to let all the flavours settle, but not without tasting it first. My gosh this is fantastic!!
For each serving, I topped it with 1 Tbs each of toasted cashews and unsweetened coconut.