Butternut squash, chickpea & coconut curry

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This creamy coconut curry has chunky cubes of squash, chickpeas, fragrant spices and is topped with crunchy peanuts.

Method

To make the curry; add the coconut oil and chopped onion to a large frying pan and cook on a medium heat for 5-6 minutes until soft. Add in the garlic and spices and stir for another few minutes.
Add the cubed squash and toss to coat in the onion and spices, cook for a few minutes then add in the coconut milk and water. Simmer for 20 minutes until the squash is soft.
Add in the chickpeas, peanut butter, tamari, lime juice & coriander. Top with more coriander, season and add crushed peanuts.
To make the salad; slice the fennel into thin slices. And squeeze the lime over the top.
Next make the tahini dressing. Add all the ingredients to a mini chopper and blitz. ( If you don’t have a mini chopper you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl). Dress the fennel with the dressing.
To make the flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
In a bowl mix the flour, oil, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together.
On a floured chopping board roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works).
The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer.

All to be sourced organic where possible

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