BUTTERNUT SQUASH AND CHICKPEA CURRY

Recepy from https://veganbysomi.com/butternut-squash-chickpea-curry/

Serves: 2  Prep Time: 10 Minutes Cooking Time: 40 Minutes

Ingredients

• 240g cooked chickpeas
• 200g frozen butternut squash
• 2 small shallots, finely chopped
• 2 garlic cloves, finely minced
• ¼ teaspoon tomato pureé
• ½ teaspoon ground ginger
• ¼ teaspoon turmeric powder
• ½ hot chili powder
• 1 vegetable stock cube
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 100ml Alpro coconut cuisine
• 2 tablespoons freshly chopped coriander, to garnish
• 1 tablespoon olive oil (optional)

Instructions

Heat a splash of water (or vegetable oil) in a medium pan then saute or fry the shallots, garlic, and spices for 1-2 minutes. Add the butternut squash, vegetable stock cube and a splash of water then cook on a low-medium heat for about 10 minutes.

Stir in the chickpeas and coconut milk and cook for a further 15-20 minutes or until the squash is properly cooked and the curry thickens. Then stir in half of the coriander, cook for a further minute and then serve with naan bread or rice.