Name: Be Fragrant Squash Curry
Yield: 8
Ingredients: 1 butternut squash (1.2kg/2½lb); Olive oil; Salt and freshly ground black pepper; 1 onion; 2 cloves of garlic; 4cm/1½in piece of ginger; 1 tsp coriander seeds; 1 tsp fenugreek seeds; 1 tsp medium curry powder; 300g/11oz ripe cherry tomatoes; 2 tinned pineapple rings in juice; 1 x 400ml tin of light coconut milk; 1 x 400g tin of chickpeas; 2 sprigs of coriander, to serve (optional)

VMG Recipes