CHICKPEA MAKHANI WITH SPICED ROASTED CROWN PRINCE SQUASH

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.