Vegetarian curry with squash and chick peas

veggieThe DeLonghi Multifry challenge is coming towards its end for me and this was the most ambitious dish I tried to date.

A vegetarian curry from scratch in well under an hour. The recipe app suggested this would take 55min but actually was a good bit quicker. The total cooking time was 25 mins and it didn’t take very long to chop an onion and a squash.

The ingredients list was fairly simple again – dried spices in the form of paprika, tumeric and curry – the chickpeas, onion, squash and garlic. All topped up with some veg broth.

It made for a substantial curry – something better suited for cold weather – but also pretty mild. If I made it again I’d definitely add some extra chilli and ginger to the mix.

veggie
Veggie curry

Overall verdict: Simple to create and tasty. Serve with a dollop of plain yoghurt, naan bread, basmati rice and a green salad for a filling veggie main meal.

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Recipe: Paprika and pesto chicken and squash lasagne

chickenlasagneFor my latest recipe over at Farmer’s Choice, I’ve been experimenting with aromatics, this time of year seems to lend itself to them some how as we speed towards Christmas.

The lasagne turned out to be a full-on flavour from using both paprika and pesto and helps use up some of those seasonal squash that’s so abundant just now.

Get the recipe here – I hope you enjoy it and I’d love to hear how you get on.