Updated: Apr 30, 2021
For the roasted Squash or Pumpkin (you could even do sweet potato here)
1 small squash or pumpkin
Dash of olive oil or coconut oil for roasting
Baking tray and parchment paper
For the Sauce -
1 cup full-fat coconut milk
3 ounces non-dairy yogurt (optional) – coconut works well here
1/2 cup water
1 tsp garam masala (more to taste)
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground fenugreek
1/4 tsp chili (optional)
1 tsp maple syrup
Decent pinch of dried chilli flakes
1/2 tsp salt
Food processor or large blender
For the Curry -
1 tbsp oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 400g can young green jackfruit, drained and rinsed
1 400g can chickpeas, drained
Sea salt and fresh ground black pepper for seasoning
To serve: Wholegrain rice or fresh greens, sprinkle of coriander or parsley.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Take your squash or pumpkin and de-seed and remove outer skin. Chop the flesh into cubes
and then place in a bowl. Coat with a dash of olive or melted coconut oil and season with salt
Roast for about 25 minutes, should be tender but not soggy, slightly browned on the edges.
Place half of your roasted squash/pumpkin chunks into a food processor along with the
coconut milk, non-dairy yogurt, water, spices, maple syrup, and a pinch of salt. Blend on high
speed until very smooth.
Put a large, deep frying pan over medium heat and add a knob of coconut oil. Once hot, add
garlic and ginger and cook until garlic is soft, about 3 minutes, be careful not to burn. Add
the remaining roasted squash/pumpkin chunks, jackfruit and chickpeas and cook for another
5 minutes, stirring regularly.
Pour in the squash/pumpkin sauce from your processor and stir to coat. Let simmer for about
10 minutes, adding more water if needed until it reaches a thick, yet creamy consistency.
Tastes and adjust seasonings if needed, if you like a little kick then some fresh, red chilli’s go
Serve with your favourite greens for the ultimate plant powered meal or with some
wholegrain rice. Top off with any chopped herbs you fancy.
I adapted the original recipe which calls for a longer cooking time , no
chickpeas and no chilli from full of plants