Name: Makhani Squash Curry
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 1 butternut squash, peeled, de-seeded and cut into large chunks; Rapeseed or olive oil, for cooking; 250g brown rice, rinsed; 1 tsp sunflower seeds; 1 tsp linseeds; 1 tsp pumpkin seeds; Salt and freshly ground black pepper; FOR THE MAKHANI; Rapeseed or olive oil, for cooking; ½ an onion, finely chopped; 2 garlic cloves, crushed or finely grated; 3cm piece of ginger, peeled and finely grated; ½ tsp ground green cardamom; 2 tsp ground black cardamom; ½ tsp ground cloves; 1 bay leaf; 1 tsp ground turmeric; 2 tsp Kashmiri chilli powder; 1 × 400g tin of chopped tomatoes; 200ml coconut milk; 30g vegan butter; 1 tsp garam masala; 1 tsp dark brown sugar; 1 tbsp dried fenugreek leaves; 1 × 400g tin of chickpeas in water, drained and rinsed; TO SERVE; 5-6 tbsp plain vegan yoghurt; A handful of coriander leaves; A handful of mint leaves

VMG Recipes