We are SOLD OUT!! Join our waitlist for our next drop!

cart 0

Curry Chickpea Purée

Curry Chickpea Purée

Oct 07, 2022

Recipe from: Kylie Perrotti 

Kylie Perrotti is the founder of Tried & True, a recipe blog and culinary provisions shop. She develops easy, elegant recipes with a focus on highlighting products from artisanal, small-batch food makers.

A great way to spice things up, Kylie shows us how she uses Grumpy Ginger curry paste with chickpeas and squash to make the silkiest, smoothest aromatic chickpea curry purée!
Prep Time: 5 mins Cook Time: 20 mins Serves: 3-4

Ingredients 

  • 2 tablespoons neutral oil, divided
  • 1 pound butternut squash, peeled, seeded, and diced
  • 2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas from dry
  • 2 tablespoons Grumpy Ginger Spicy Malaysian Red Curry Paste
  • 2 cups water or vegetable stock
  • 1 (7-ounce) can coconut cream
  • 6 ounces blue oyster mushrooms, torn into bite-sized pieces
  • Salt and pepper to taste

    Instructions 

    Prepare the purée base:
    1. Heat 1 tablespoon neutral oil in a wide pot. Add the diced squash and cook for 5 minutes. Add the chickpeas to the squash and toss to coat. Season with salt and pepper to taste.
    2. Add the curry paste and toss to coat. Sizzle the paste in the hot pan for 1-2 minutes until fragrant.
    Simmer the squash and chickpeas:

    1. Pour in the water and bring to a boil. Reduce heat and simmer for 30 minutes or until the squash is fork-tender and the liquid has reduced. It shouldn’t be too soupy; you want the liquid to reduce by about half.

    2. Pour in the coconut cream and simmer for 5 minutes. Taste and season again to your preferences.

    Blend the purée:
    1. Transfer ¾ of the chickpea-squash mixture to a food processor or blender and pulse until completely smooth and creamy. Add more liquid if needed until it reaches desired consistency. If the mixture is too thin, add a few spoonfuls of the remaining chickpeas and squash from the pot. Be sure to reserve a few spoonfuls of the unblended chickpeas and squash leftover as you’ll use it at serving.
    Fry the mushrooms:
    1. Heat the remaining 1 tablespoon oil in a skillet over medium-high. Add the mushrooms and cook, stirring regularly, until very crispy and well-browned. Turn off the heat and season with salt.
    To serve:
    1. Spoon the purée into shallow bowls and smooth it out with the back of your spoon. Arrange a few spoonfuls of the unprocessed chickpeas and squash on top and scatter a few crispy mushrooms on each dish. Serve with chili oil and fresh cilantro, if you like. Enjoy!
    x