One-Pot Butternut Squash and Chickpea Curry | Recipe Cart | Recipe Cart

Ingredients

• ½ t coriander seeds
• 3 T vegetable oil
• 2 t garam masala
• ½ t ground turmeric
• ¼ t fenugreek powder
• ¼ t chili powder
• 1 t ground cinnamon
• ¼ t ground ginger
• 1 dried chili
• 5 curry leaves
• 1 cinnamon stick, snapped in half
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, crushed
• Thumb-sized piece of fresh ginger, peeled and grated
• 2 large tomatoes, roughly chopped
• 500g peeled, de-seeded butternut squash chunks (around 1 small squash)
• 200ml coconut milk
• 350ml vegetable stock
• 1 400g can chickpeas, drained and rinsed
• 3 T fresh/frozen coriander, roughly chopped or torn
• 4 tsp flaked almonds