Chickpea, Coconut and Squash Curry recipe | PCC Community Markets

Ingredients

• 2 tablespoons high-heat oil
• 1 tablespoon unsalted butter
• 1 onion, diced
• Salt and pepper, to taste
• 2 cups cooked garbanzo beans
• 1 teaspoon whole coriander seeds, ground
• 1 teaspoon whole mustard seeds, ground
• 1/4 teaspoon turmeric
• 1 tablespoon garam masala
• 1/2 teaspoon cayenne
• 1 bunch kale, ribs removed and leaves thinly sliced
• 1 pound delicata squash - cut in half, seeds removed and cut into half rings
• 1 (14-ounce) can coconut milk
• 2 cups vegetable stock
• Tamarind Sauce , for serving