For this delightful recipe, we'd like to thank Mindful Chef. If you've not heard of Mindful Chef, they are a health-focused food box company who deliver pre-portioned meal boxes to your door. Trust us when we say their recipes are quick, easy and delicious.
We are also proud to supply our British grown quinoa to Mindful Chef to go into the meal boxes!
Ready, set, get cooking!
120g coconut yoghurt
1 red onion
1 red pepper
1 tbsp pomegranate molasses
2 tbsp bhuna spice blend
2 tbsp oil
3 garlic cloves
400g butternut squash
480g chickpeas (drained)
Medium handful of fresh coriander
Preheat the oven to 220C / gas mark 7 and boil a kettle. Peel and cut the butternut squash into 1cm bite-sized pieces, mix with 1 tbsp oil and season with sea salt and black pepper. Place on a tray lined with parchment and roast in the oven for 15-20 minutes until soft. Remove from the oven and keep warm.
Meanwhile, peel and finely dice the red onion, and peel and grate the garlic. Cut the red pepper and aubergine into 1.5cm bite-sized pieces. Drain and rinse the chickpeas.
Heat a large non-stick pan with 1 tbsp oil on a medium heat and add the onion, pepper and aubergine. Cook for 5 mins until slightly softened. Add the garlic and the bhuna spice blend and cook for a further 1-2 mins. Add the passata, then rinse the carton out with 220ml water and add to the pan. Add the chickpeas and simmer for 10-15 minutes. Season with salt and pepper and more water if needed.
Roughly chop the coriander leaves and add to the curry at the end of cooking (keep some back to garnish).
Rinse the quinoa and place in a saucepan with 350ml boiling water and a pinch of sea salt. Bring to the boil and allow to boil for 3 mins before turning the heat down to low. Place the lid on the pan and allow the quinoa to steam for 10 mins until cooked (the water should be absorbed).
To finish the curry, scatter the roasted butternut squash of the top and dow the coconut yogurt around the dish.
The British Quinoa Company Ltd