New life has been breathed into this Victorian Portobello home thanks to a revamp that’s full of personality
New life has been breathed into this Victorian Portobello home thanks to a revamp that’s...

Megan Burns

This rustic four-bedroom home in Westport is on the market for €449,000
This rustic four-bedroom home in Westport is on the market for €449,000

Sarah Finnan

My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives
Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives

Nathalie Marquez Courtney

How an interior stylist turned this period Cork apartment into a quietly luxurious home
How an interior stylist turned this period Cork apartment into a quietly luxurious home

IMAGE Interiors & Living

This picturesque, split-level home in Delgany is on the market for €995,000
This picturesque, split-level home in Delgany is on the market for €995,000

Sarah Finnan

March 28: Today’s top stories in 60 seconds
March 28: Today’s top stories in 60 seconds

Sarah Gill

Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay
Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay

Shayna Sappington

Let me tell you why a mother is the perfect employee
Let me tell you why a mother is the perfect employee

Dominique McMullan

I broke up with my boyfriend and now I have bangs
I broke up with my boyfriend and now I have bangs

Edaein OConnell

Image / Editorial

Roz Purcell’s Vegan Peanut, Squash & Chickpea Curry


By Meg Walker
28th Sep 2017
Roz Purcell’s Vegan Peanut, Squash & Chickpea Curry

Peanut, Squash & Chickpea Curry

You can blitz the leftovers of this curry into an epic peanut and squash curry soup. All you have to do is add some vegetable stock to suit your slurping preference!

Ingredients
1 tbsp coconut oil
1 small red onion, peeled and thinly sliced
1 medium-sized butternut squash, peeled and spiralised
1 x 400ml tin of full-fat coconut milk
4 tbsp crunchy peanut butter
1 x 400g tin of chickpeas, drained and rinsed
60g dried fruit, such as raisins, sultanas, goji berries or chopped pitted dates
2? tbsp good-quality curry powder (check to make sure there’s no added sugar)
1 tsp ground turmeric
1 tsp chilli powder (optional)
salt and freshly ground black pepper
200ml water
1 tsp chopped fresh coriander, to garnish
cooked brown or wild rice, to serve
1 lime, cut into wedges, to serve

Method
Melt the coconut oil in a wide-bottomed saucepan set over a medium heat. Add the onion and cook for 2 minutes before adding the squash. Place a lid on the pan and cook for 5 minutes.

While this is cooking, put the coconut milk and peanut butter in a smoothie maker or small blender and blitz until no lumps are visible.

Now back to the saucepan. The squash will have softened but still have a bit of bite, which is perfect. Add the chickpeas, dried fruit, spices and some salt and pepper. Turn up the heat to high and cook for 2 minutes, stirring continuously. Add the water and let it boil for 2 minutes more before removing the pan from the heat. Once the curry stops bubbling, pour in the coconut and peanut mixture and keep stirring until it thickens up slightly.

Ladle into bowls, garnish with the chopped fresh coriander and serve with the rice and a lime wedge on the side.

Extracted from Half Hour Hero: Real Food, Real Fast by Roz Purcell (Penguin Ireland, €23). Photography by Joanne Murphy.