• Vegetarian approved
  • Vegan approved
  • Award Winning
  • Gluten free products
  • Ideal Gifts
  • Vegetarian approved
  • Vegan approved
  • Award Winning
  • Gluten free products
  • Ideal Gifts

Recipe Ideas....

...need some inspiration?

Drivers Vegan Roasted Butternut Squash Chickpea Curry

Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce. Perfect for cold dark nights and ready in under an hour!

Ingredients - To serve

• Chopped coriander

• Basmati rice

• Drivers Spicy Mango Chutney

Ingredients - Main

• 1 medium butternut squash (about 500g, cubed)

• 1 small aubergine (cubed)

• 2 tbsp coconut oil

• 1 red onion

• 4 garlic cloves

• Thumb sized piece of ginger

• 1 tbsp curry powder, medium

• 1 tsp garam masala,

• 1/2 tsp ground cumin

• 1/2 tsp cumin seeds

• 1 tbsp curry powder, medium• 1/4 tsp turmeric

• 1/4 tsp hot chilli powder

• 1 tin (400ml) chopped tomatoes

• 1 tin (400ml) coconut milk

• 200ml vegetable stock

• 1 tin (400g) chickpeas

• Salt and pepper

• 1 tbsp Drivers Spicy Mango Chutney

Instructions

1. Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.

2. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.

3. In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion and aubergine. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.

4. Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.

5. Add the chopped tomatoes, coconut milk and vegetable stock and Drivers Spicy Mango Chutney. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.

6. Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.

7. Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite side of Drivers Spicy Mango Chutney

Madras chicken skewers with coconut rice, papadum's and spicy mango chutney

Flat bread with minted yoghurt, Moroccan falafel, cucumber, spring onions and pickled red cabbage

Sticky chipolata's roasted in real ale chutney

Smoked salmon blinis with cucumber relish infused with gin

Ploughman's board loaded with cheeses, ham, pork pie and served with diced beetroot in red wine vinegar, free range pickled eggs and chunky Piccalilli

Parma ham, Brie and salad club sandwich with Pickle Mix accompaniment

Delicious local cheeseboard with Christmas Pickle, 1906 Pickled onions and Sweet Cornichons in white balsamic vinegar.