Squash And Chickpea Curry

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Canadian living. They suggest a mild curry paste, and unless you like it spicy! i would also suggest a mild paste, or maybe scale back a tad if your using something stronger.

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Steps

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In a dutch oven , fry onion , garlic and ginger for about 2 minutes.

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Add curry paste.

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Cook , sitting until fragrant about 1 minute.

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Add squash , potato and chickpeas.

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Stir to coat.

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Add coconut milk , stock , cashew butter and salt.

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Bril to boil then cover and simmer stirring twice , until vegetables are tender , about 30 minutes.

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Gently stir in swiss chard and peas.

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Cook , sitrring until swiss chard wilts , about 5 minutes.

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Sprinkle with coriander.

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Ingredients

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butternut squash, potatoes, chickpeas, vegetable oil, onion, garlic cloves, gingerroot, mild curry paste, light coconut milk, vegetable stock, smooth cashew butter, salt, swiss chard, frozen green pea, fresh coriander