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Squash, Fennel and Miso Curry

  • Simple
  • 0:40 m
  • 18 ingredients

Alright, whoever said curries were just for winter doesn't know what they're talking about - this Squash and Fennel Curry is bursting with flavour and perfect for summer. Packed full of fresh vegetables, turmeric, coriander, and cumin make up the base along with miso - for that umami punch. We’ve roasted our squash to get a sweet flavour that pairs perfectly with that fennel.

Serves: 4

Ingredients

For the Squash

  • 1 small butternut squash
  • 2 tbsp olive oil
  • salt and pepper
  • 1 tsp ground cumin

For the Base

  • 3 tbsp olive oil
  • 1 fennel bulb
  • 3 cloves of garlic
  • 10g ginger
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 x 400g can of black beans
  • 1 tbsp brown rice miso paste
  • 1 x 400ml can of coconut milk
  • 150ml vegetable stock
  • 2 tbsp coconut yoghurt

For the Green Chilli Pickle

  • 2 green chillis
  • 2 spring onions
  • 1 tbsp rice wine vinegar
  • ½ lime
  • 1 tbsp sugar
  • ¼ tsp salt

Before you start

Oven 200C | Baking tray lined with baking paper | Deep frying pan

Step 1

Prep the veg

  • Peel, deseed and slice the squash into 1cm slices
  • Finely slice the fennel
  • Peel and mince the garlic and ginger
  • Finely slice the green chilli and spring onion
  • Juice the lime

Ingredients

  • 1 small butternut squash
  • 1 fennel bulb
  • 3 cloves of garlic
  • 10g ginger
  • 2 green chillis
  • 2 spring onions
  • ½ lime

Step 2

Roast the squash

  • Place the squash on the tray, season with a pinch for salt and pepper and drizzle with olive oil
  • Roast for 30 minutes until the squash is tender

Ingredients

  • 2 tbsp olive oil
  • salt and pepper

Step 3

Make the pickle

  • Pour the rice wine vinegar, lime juice, sugar and salt into a small bowl and mix to dissolve the sugar
  • Add the green chilli and spring onion to the bowl, mix to coat and set aside

Ingredients

  • 1 tbsp rice wine vinegar
  • 1 tbsp sugar

Step 4

Make the base

  • Heat the frying pan over a medium heat with the olive oil
  • Add the fennel and cook until softened and lightly caramelised, around 10 minutes
  • Add the garlic, ginger, turmeric, coriander and cumin
  • Whisk the miso into the vegetable stock and pour into the pan with the coconut milk
  • Add the black beans and bring to a simmer for 10 minutes until slightly thickened
  • Stir through the coconut yoghurt and taste to season with salt and pepper

Ingredients

  • 1 tbsp brown rice miso paste