• Denai Moore

Curry Spiced Squash & Chickpea with Spring Onion Polenta

Updated: Nov 19






Ingredients:

1 Medium Sized Squash

1/2 Can Chickpeas

1 1/2 Tablespoons Medium Jamaican Curry Powder

1/4 Teaspoon Sea Salt

1 1/2 Tablespoons Olive Oil

Polenta:


30g Dried Creamed Coconut

160g or 1 Cup Coarse Polenta

475ml or 2 Cup Boiling Water

1 Vegetable Stock Cube

1 Teaspoon Fresh Thyme

475ml or 2 Cups Plant Based Milk

Two Spring Onions

(chop separating the green tops to the white bottoms)

One Clove of Garlic chopped

Freshly Grated Nutmeg

Two Tablespoons of Nutritional Yeast

½ Teaspoon Olive Oil

Tablespoon of Vegan Butter

50g or 1/4 Cup of Vegan Cream Cheese

Salt and Pepper To Taste

Start by preheating the oven to 180 degrees c.


Cut squash into even wedge pieces and place on a lined baking tray. Add half the can of chickpea. Add the Olive Oil, Garlic Powder, Curry powder and salt on top of the squash and chickpeas. Using your hands massage the spices and oil until everything is evenly coated.

Place in the oven to roast for 25 minutes.

Polenta:

As the squash is roasting, make the polenta. Start by taking a medium sized saucepan and bringing to a medium heat. Add ½ teaspoon of olive oil and start to fry the white ends of the spring onion, garlic and fresh thyme. Allow to soften for a minute.


Add the boiling water, oat milk, creamed coconut & stock cube. Bring to a boil. With a whisk, continuously stir as you slowly add the polenta. Whisking constantly will ensure there’s no clumps. Whisk for around 2 minutes, keeping on a medium/low heat. Add the nutritional yeast and the vegan cream cheese which will add extra richness, once whisk in, turn the lowest setting and stir with a wooden spoon continuously for another 8-10 minutes until the polenta is cooked. Finally add the freshly grated nutmeg, vegan butter & the green tops of the spring onions to the polenta for the last 30 seconds. Season with salt and pepper to taste. Divide into bowls and serve with the roasted squash and chickpeas.