This is another Jamie Oliver’s 30 minute meals. It’s pretty good but I think I would add lamb nex time.
1 medium butternut squash
1 small cauliflower
optional: 1 fresh red chilli
4 cloves of garlic
a bunch of fresh coriander
½ a 283g jar of Patak’s rogan joshpaste
1 x 400g tin of chickpeas
100g prewashed baby spinach
1 x 500g tub of natural yoghurt
- Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil.
- Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck lengthways, then slice it into 1cm chunks – no need to peel them .Add to the pan.Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan.
- If you want some extra heat, slice up the chilli and add it now. Crush in the unpeeled garlic.
- Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
- Add the rogan josh paste and the tin of chickpeas, with their juices. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.
- Check and add a splash of water if it looks a bitdry. Stir, then replace the lid.
Take the lid off. Do you need to adjust the consistency at this point? If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter. Or mash up some of the veg for different textures.
- Taste and add a pinch of salt, if needed, then add the spinach and stir through.
- Transfer the rice and curry into large serving bowls. Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.