Tom Kerridge butternut squash and chickpea curry recipe on Tom Kerridge’s Fresh Start

Ava, Eta and Tom Kerridge served up a tasty vegan butternut squash and chickpea curry on Tom Kerridge’s Fresh Start.

The ingredients are: 3 tbsp vegetable oil, 2 tbsp black mustard seeds, 1 tbsp cumin seeds, 12 cardamom pods, split, handful curry leaves, 2 large onions, finely chopped, 5 garlic cloves, grated, 5cm piece fresh ginger, finely grated, 2 tsp ground turmeric, 1 tsp ground cumin, 2 tbsp ground coriander, 1 litre hot vegetable stock, 1kg peeled, deseeded butternut squash (prepared weight), cut into 2.5cm chunks, 250ml coconut cream, 2 x 400g tins chickpeas, drained and 200g green beans, cut into 2.5cm lengths.

To serve (optional): 3 x 250g pouches ready-cooked pilau rice, cucumber, tomato and red onion salad.

See Tom’s recipes in his book titled: Tom Kerridge’s Fresh Start: Kick start your new year. Eat well every day available from Amazon now.