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Sweet Potato, Lemon Grass and Coconut Curry
Ingredients
  • subheading: FOR THE CURRY:
  • 3 large butternut squash
  • 2 to 3 medium sweet potatoes
  • 1 can (240g) of chickpeas, drained
  • 2 onions
  • 3 cloves of garlic
  • 1 ½ cans (600ml) of coconut milk
  • 200ml vegetable stock
  • 2 lemon grass stalks, bashed
  • Pinch of cumin
  • Olive oil
  • Salt and pepper to taste
  • subheading: TO SERVE:
  • Handful of roasted cashew nuts
  • Handful of chopped coriander
  • A side of wild rice
  • Optional: dollop of coconut yogurt
  • Fresh Chillies
Steps
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