Curry spiced squash & chickpea with spring onion
Strangely I didn’t like this dish when I was younger, but in Jamaica they make their own spin on polenta called Tun Cornmeal. Normally served with saltfish or a meat protein, I decided to recreate the spirit of Tun Cornmeal using curry roasted squash. This rendition of the dish has thyme, curry spicing, coconut cream and spring onions which are flavours that heavily remind me of home. Jamaican curry is less aromatic than other curries and more deep and richly flavoured from meat. I wanted to roast squash in the curry spices to create a lighter accompaniment for the Polenta itself, which is creamy and so savoury in flavour.
Curry ingredients:
• 1 medium sized squash
• ½ can chickpeas
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