Roasted squash with curried coconut yogurt and marinated beans

prep
90 mins
cook
40 mins
serves
6
Roasted squash with curried coconut yogurt and marinated beans

Method:

  • Preheat the oven to 200C, 180C fan. Cut the squash in half, from top to bottom and scoop out the seeds.

  • Cut the squash halves into 1 inch slices.  Lay the squash onto a large baking tray, toss in the garlic oil and sprinkle with salt. Bake for 45 minutes, or until the flesh of the squash is soft and the outside caramelised.

  • Meanwhile, add all of the marinated bean ingredients to a bowl to combine and set to one side to marinate.

  • Blitz the bread into breadcrumbs using a food processor and heat up the garlic oil in a frying pan. When hot and glossy, add in the breadcrumbs, dried coconut and chilli flakes.

  • Cook over a medium heat for 4-5 minutes, or until golden and toasted. Stir through the lemon zest and season. Set aside to cool.

  • Last but not least - make the curried yogurt. Wipe out the pan you used for the pangrattato and add the coconut oil. Place over a high heat and when hot and glossy, turn the heat to medium-low and add in the mustard seeds.

  • Use a wooden spoon to coat them in the oil by moving them around the pan and and when they start to splutter and crackle, add in the garam masala and turmeric.

  • Cook the spices for a few minutes more, until they have turned darker in colour and xx, then stir through ¼ teaspoon salt and 1 tablespoon of maple syrup.

  • Tip the pot of Coconut Collaborative coconut yogurt into a larger bowl and pour the spice mix onto it. Stir it through until fully combined.

  • Spoon the yogurt onto a large serving platter and swoosh out into a thin layer. Spoon over half of the marinated beans and all of the squash. Spoon the remaining beans all over the squash, including some of their gorgeous flavoured oil and top with half of the pangrattato. Finish with a scattering of coriander leaves and serve with the remaining pangrattato on the side.



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