- To make the curry; add the coconut oil and chopped onion to a large frying pan and cook it on a medium heat for about 6 minutes until its soft then add in the garlic and spices and stir for another few minutes.
- Add the cubed squash and toss to coat in the onion and spices, cook it for a few minutes then add in the coconut milk and water. Simmer for another 20 minutes until the squash is soft.
- Add in the chickpeas, peanut butter, tamari, lime juice and coriander. Top with more coriander, season and add crushed peanuts.
- To make the salad; slice the fennel into thin slices and then squeeze the lime over the top.
- For the tahini dressing. Add all the ingredients to a mini chopper and blitz.or smash up the garlic, salt in pepper in a pestle and mortar if a mini chopper is unavailable and then mix all the ingredients thoroughly in a small bowl. Dress the fennel with the dressing.
- For the flatbread; pre-heat the frying pan so that its nice and hot, then In separate a bowl mix the flour, oil, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together.
- On a floured chopping board roll out the dough and then place on a a frying pan.
- The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer.
Duration Takes 20 mins to prepare, 30 mins to cook
Ingredients (Organic) For a serving of two people.
For the Flatbread;
1 cup flour of choice
1/2 cup water
A little olive oil
Salt
Pepper
For the curry:
1 table spoon of coconut oil
1 onion, finely chopped
2 cloves garlic, sliced
1 table spoon of turmeric
1 table spoon of black mustard seeds
1 table spoon of cumin seeds
1 table spoon of coriander
1 butternut squash, peeled and sliced into cubes
1 can coconut milk
1/2 can of water
1 tin chickpeas
1 table spoon of peanut butter
1 table spoon of tamari
Juice 1/2 lime
Handful coriander
1 table spoon of sea salt
For the Fennel salad;
1 fennel
Squeeze of lime
Tahini & apple dressing;
1 table spoon of tahini
3 table spoons of apple juice
1/2 cup water
1 table spoon of olive oil
2 garlic cloves
Salt & pepper
