NOTE: This recipe serves 48 Children
Ingredients
- 3400 g butternut squash, peeled, cut in pieces (2-3 cm)
- 60 g fresh coriander, 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing
- 4 tsp cumin seeds
- 120 g olive oil
- 3 tsp ground black pepper
- 1000 g basmati rice (see tip)
- water, for cooking rice
- 480 g onions, quartered
- 4 garlic clove
- 60 g fresh root ginger, peeled, cut in round slices (2 mm)
- 4 tsp garam masala
- 2 tsp ground coriander
- 4 tsp chilli powder, mild
- 2 tsp ground turmeric
- 4 tsp curry powder, medium
- 1600 g tinned coconut milk
- 960 g tinned chickpeas, rinsed, drained (4 x 400 g tin)
- 1600 g tinned chopped tomatoes (4x 400g tin)
- 1000g Green lentils
Preparation
- Preheat oven to 180°C.
- Place a large bowl on mixing bowl lid and weigh in butternut squash then transfer to a large roasting tin and set aside.
- Place 5 g coriander stalks, 15 g oil, cumin seeds, and ½ tsp pepper in mixing bowl then chop 3 sec/speed 7. Transfer to tin with squash, stir to coat then roast for 30 minutes (180°C) until tender and golden. Meanwhile, continue with recipe.
- Cook rice in a saucepan on hob according to packet instructions. Meanwhile, continue with recipe.
- Place garlic, onions, ginger and remaining 15 g oil in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 3 min/100°C/speed 1.
- Add garam masala, chilli powder, curry powder, ground coriander and turmeric then sauté 1 min/100°C/speed 1.
- Add chickpeas, coconut milk, tomatoes and lentils then cook 10 min/100°C//speed 0.5. Meanwhile, once rice is cooked, remove from heat and leave to rest for 10 minutes before fluffing with a fork.
- Add 200 g roasted squash to mixing bowl and cook 5 min/100°C//speed 1. Meanwhile, roast remaining squash for a further 5 minutes (180°C).
- Add remaining roasted squash, 10 g coriander leaves, 1 tsp salt and ¼ tsp pepper then stir in with spatula. Serve garnished with extra coriander leaves accompanied with the rice.
