Jamie Oliver’s CURRY NIGHT

Fragrant squash curry

Chickpeas, ginger, spices & coconut milk

SERVES 6 + 2 LEFTOVER PORTIONS

1 butternut squash (1.2kg)
olive oil
1 onion
2 cloves of garlic
4cm piece of ginger
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon medium curry powder
300g ripe cherry tomatoes
2 tinned pineapple rings in juice
1 x 400ml tin of light coconut milk
1 x 400g tin of chickpeas
optional: 2 sprigs of coriander, to serve

GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelised.

Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry-fry in a non-stick