Butternut Squash, Cashew and Chickpea Curry
Ismail created this Butternut Squash, Cashew and Chickpea Curry with Crispy Kale for MasterChef UK Professionals Series 18, serving it as the centrepiece of his Semi-Finals Cook Off plate alongside khichuri and a courgette and sweet corn fritter. Returning to the territory that had defined his competition journey, Ismail drew on his Bangladeshi roots to make the case that vegetarian cooking could deliver bold, complex flavour without meat or fish. 'In Bangladesh, vegetarian food is quite a big thing. When we eat, we always have some side dish which is veggie. I also cook a lot of vegetarian curries,' he explained. The judges praised the curry's depth unreservedly: 'The curry's delicious. You've got a fantastic level of heat, just right. Lots and lots of flavour in there without being overpowering.' The critique was textural - the squash was too soft, the kale had lost its crispness. This recipe addresses both failures directly: squash is roasted first and added only in the final five…
- Time: 75 min
Source: Relaxed Recipes
Ingredients
- STEP 1: ROAST THE SQUASH
- Preheat your oven to 200°C / 400°F / Gas 6. Toss the squash cubes with 1 tablesp
- STEP 2: CRISP THE KALE
- Reduce the oven to 170°C / 340°F. Ensure the kale leaves are completely dry — an
- STEP 3: TOAST THE CASHEWS
- In a dry frying pan over medium heat, toast the cashews for 2–3 minutes, stirrin
- STEP 4: BUILD THE CURRY BASE
- Heat 2 tablespoons of neutral oil in a large heavy-bottomed pan over medium-high
- STEP 5: BHUNO THE TOMATOES
- Add the tinned tomatoes and cook over medium-high heat, stirring regularly, unti
- STEP 6: FINISH THE CURRY
- Pour in the coconut milk and stock. Add the chickpeas and toasted cashews. Stir
- STEP 7: PLATE AND SERVE
- Ladle the curry into warmed bowls. At the absolute last moment — after all other