This healthy and comforting curry recipe from Blazing Salads is gluten-free, dairy-free and vegan. Packed with protein-filled chickpeas, hearty butternut squash and warming spices, this chickpea curry is perfect for rainy days when nothing but bowl-food will do.
–1 butternut squash, about 20cm high
–200g spinach leaves
–unrefined sunflower oil, rape seed oil or extra virgin olive oil
–1 tsp cumin seeds
–2 tsps brown mustard seeds
–1 onion, chopped
–2 large cloves garlic, chopped finely
–1 green chilli, deseeded and chopped finely
–2½ cm piece fresh ginger, peeled and chopped finely
–2 tsp ground coriander
–1 tsp turmeric
–400g tin of chopped tomatoes
–400g tin chickpeas, rinsed and drained
–400ml tin coconut milk
–handful coriander, roughly chopped
–lemon juice, to taste
1. Peel the butternut squash, remove the seeds and chop into 1 inch pieces. Remove and discard any thick stalks from the spinach leaves, then wash and roughly chop.
2. Heat 2 tablespoons of sunflower oil over a medium heat. Add the cumin seeds and mustard and allow to pop for 2 minutes.
3. Add the onion and fry until the onion is soft, about 5 minutes. Add the garlic, chilli, ginger, ground coriander and turmeric and stir for a further minute.
4. Add the butternut squash, tomatoes, 200ml water and a pinch of salt. Bring to a boil, lower the heat, cover and cook for 15 minutes.
5. Add the coconut milk, chickpeas and spinach leaves and cover and cook for a further 5 minutes or until the squash and spinach are tender.
6. Stir in the fresh coriander and season with salt and a little lemon juice to taste.
7. Serve with some organic brown basmati rice.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com