This curry is one I've adapted from the wonderful new Cornucopia cookbook. I find the recipe there a little longwinded and complicated, but it is in essence a beautiful balance of flavour & heartiness. I love it when I feel the need to nourish my body and still feel well fed! Chickpeas are a wonderful source of protein for those days that you want to go easy on meat, or if you are a veggie and do that all the time! The other veg is just lightly cooked, so still retains much of the nutrients, buckets of vitamin A, vitamin C, magnesium,B vitamins & fibre. The recipe may seem long, but the actual making of it is not so complex and you can keep it in the fridge for the next day too. It should serve at least 4 very hungry people!

Ingredients:
½ butternut squash (about 500g)
1 carrot, sliced thinly lengthways
1 head of broccoli, sliced into small florets
1 courgette, sliced thinly lengthways
100g mangetout
100g sugar snap peas/broad beans

Curry paste:
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
3-5 green chillies (vary according to your taste!)
6 cloves of garlic, finely chopped
2 shallots, finely chopped
1 thumb sized piece of galangal or ginger
8 dried lime leaves
2 stalks lemongrass, outer layers removed & finely chopped
50g fresh coriander
Zest & juice of one (organic if possible) lime
2 tbsp unrefined sunflower oil

1 block (200g) creamed coconut
1 x 400g tin chickpeas (drained & rinsed)
1 lime for garnish
1-2tbsp tamari (or soya if not required to be gluten free)
Salt & Pepper

A little more fresh coriander & a wege of lime to serve.

Get started!

Preheat the oven to 200 C
Chop the squash into chunks, toss in sesame oil and a little salt & pepper & roast in the oven for about 30 minutes, until soft.
Put on a pot of brown (organic is best) rice (approx half cup per person to double the amount of water/stock)

If you are stuck for time, buy a good quality green curry paste.  Thai Gold have a lovely one with no nasty ingredients, (if you’re in Ireland, Dunnes Stores sell it!)
The curry paste:
Toast the spices in a dry pan for 2-3 minutes.
Grind the roasted seeds and black peppercorns in a pestle & mortar
Add to a food processor or small blender and blitz for 1 minute
Add the chillies, garlic, shallots, ginger, lime leaves, lemongrass, coriander, lime zest, salt & olive oil & blend for 30 seconds until smooth.

Bring a pot of salted water to a boil and blanch the veg; first the carrots for 3 minutes, followed by everything else for another 3 minutes.
Refresh the veg under cold water when blanched.

Add the curry paste to a hot pan with 500ml of water.  Bring to a boil and leave to bubble vigorously until it has reduced by about half.
Add the creamed coconut, chopped into small chunks, followed by the chickpeas.
Add all the blanched veg to the pot and bring the whole lot back to a simmer.
Season with tamari/soya to taste.
Serve on a bed of brown rice garnished with coriander and a wedge of lime.