Autumn Curry Time! Inside The Spice House

Yes, this is the time of year when here in Cyprus the evenings are cooler, and we start to crave a Curry after a summer of salads. Whilst we are still enjoying warm sunny days here, evenings can be a little cooler, so in the Spice House we start thinking about seasonal, autumnal suppers that can be prepared ahead of time so we can sit by the pool or enjoy a day at the beach with friends and family yet still enjoy a warming meal in the evening, and what better than a curry!

In the Spice House our first go to curry for an easy batch / and make ahead supper dish is always this autumnal veggie curry! We love using the veggies so readily available here and this recipe packed with squash, aubergine and sweet potatoes, is as colourful as it is tasty and healthy! A gentle transition from lighter summer dishes yet the perfect warming meal for cooler evenings.

Autumnal veggie curry

Ingredients:

• 400g squash – cut into chunks
• 1 sweet potato
• 1 aubergine – roughly chopped
• 1 red pepper – deseeded and roughly chopped
• 2 tbsp vegetable oil
• 2tsp coriander seeds (available from Spice&Easy)
• 2tsp cumin seeds (available from Spice&Easy)
• 1 red onion diced
• 2cm piece of ginger, finely grated
• 2 cloves garlic, grated
• 1 red chilli, finely chopped
• 1tsp ground cumin
• 2tsp Spice&Easy Garam Masala
• 1 tsp turmeric (available from Spice&Easy)
• 250g cherry tomatoes
• 1 x 400g tin of chickpeas
• 1tbsp tomato puree

Instructions

Step 1: Pre-heat the oven to 200c/180 fan

Step 2: Place the squash, sweet potato, aubergine and red pepper into a large bowl and drizzle with the oil, coriander and cumin seeds. Mix and place on a large roasting tray. Season with salt and fresh black pepper

Step 3: Place in the oven and roast the squash, sweet potato, aubergine, red pepper for 20 minutes. Remove and set aside.

Step 4: Meanwhile in a large, deep sided frying pan add the oil and red onion and cook for 5 minutes over a medium heat. Add the ginger, garlic and chilli and cook for a further 2 minutes. Add the ground cumin, ground coriander, turmeric and garam masala and cook for a further 1 minute.

Step 5: Add the cherry tomatoes and 100ml water and simmer 2 -3 minutes or until the cherry tomatoes have completely broken down. Add a little water if the pan starts drying out.

Step 6: Add the chickpeas, roasted vegetables, and tomato paste & coconut milk and bring to a simmer. Cook for 10 minutes. Sprinkle over coriander and serve with a squeeze of lime.

We especially love this Curry Chicken Soup recipe for this time of year!! It’s so quick and easy to prepare and all in one pot. Perfect for a cooler evening, light yet comforting! Loaded with fibre rich lentils and veggies. No dairy, no flour!

Curry Chicken Soup (Stove or Instant Pot!)

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 clove garlic, minced
• 1 tablespoon freshly minced ginger
• 4 large teaspoons Spice&Easy Indian Spice Blend
• 4 cups vegetable broth
• 1 cup red lentils
• 1 pound boneless & skinless chicken thighs (swap with sweet potatoes or chickpeas for a plant based meal)
• Fine sea salt
• 1/2 cup full-fat coconut milk
• Freshly ground black pepper
• Squeeze of fresh lemon juice

Instructions

1. Heat the olive oil in a skillet over medium-high heat, and sauté the onion, carrot, and celery until they start to soften, about 5 minutes.
2. Add in the garlic, ginger, and Spice&Easy Indian Spice Blend, and stir until fragrant, about one more minute.
3. Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt and bring the soup to a boil.
4. Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.)
5. Use tongs to remove the chicken thighs, transfer them to a cutting board, and use two forks to shred them into bite-sized pieces. Return the chicken to the pot and stir in the coconut milk. Adjust seasoning to taste, adding more salt, if needed. (I usually add an extra 1/2 teaspoon, but it will vary depending on the sodium in the broth that you use.)
6. Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavour!)
7. Leftovers can be stored in an airtight container for up to 3 days. Try serving the leftovers over rice, too!