Shop IngredientsHow this works
- 1 butternut squash (2 1/2lbs)
- 1 onion
- 1 1/2 inch piece of fresh ginger
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon medium curry powder
- 10 ounces ripe cherry tomatoes
- 2 canned pineapple rings in juice
- 1 14-oz can of light coconut milk
- 1 15-oz can of chickpeas
- Optional: 2 sprigs of cilantro, to serve
- GET AHEAD: You can make this on the day, if you prefer. Preheat the oven to 350ºF. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and seed, then chop into 3/4-inch chunks. Place in a roasting pan, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized.
- Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry-fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight.
- TO SERVE: Preheat the oven to 300ºF. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked cilantro leaves.
Excerpted TOGETHER by Jamie Oliver. Copyright © 2021 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus, Levon Biss, and Paul Stuart.
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