Vegetable Curry with Chickpeas and Cashews | tflmag.com

Ingredients

• 2 Tbsp oil
• 3 cups 1⁄2-inch chunks of peeled and seeded butternut squash
• 2 cups chopped broccoli florets
• 3 cloves garlic, minced
• 2 tsp minced, peeled fresh ginger
• 1 Tbsp curry powder
• 1 (16 oz) can chickpeas (garbanzo beans), rinsed and drained
• 3⁄4 cup whole cashews
• 1⁄2 cup golden raisins
• 1 (14 oz) can of coconut milk
• 1 Tbsp lime juice
• Salt and freshly ground black pepper to taste
• 1⁄4 cup chopped fresh mint