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Roasted Butternut Squash and Chickpea Curry
Ingredients
  • 1 medium butternut squash (about 3 to 4 cups, 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,
  • ½ tsp ground cumin
  • ½ tsp cumin seeds
  • ¼ tsp turmeric
  • ¼ tsp hot chilli powder
  • 1 tin (400ml) chopped tomatoes
  • 1 tin (400ml) coconut milk
  • 200ml vegetable stock
  • 1 tin (400g) chickpeas
  • Salt and pepper
  • subheading: To serve:
  • Chopped coriander
  • Basmati rice
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