Creamy Butternut Squash & Chickpea Coconut Curry

Ingredients

• Rapeseed Oil
• 1 x white onion
• 1 large garlic clove, crushed/grated
• 1 knob of fresh ginger, peeled and grated
• 2 x vine tomatoes, roughly chopped
• 1 x 390g carton of Tesco's Italian Chopped Tomatoes with Chilli
• Sea Salt
• Black pepper
• 1 teaspoon chilli powder
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 white potato, peeled and diced
• 1/3 butternut squash, peeled and chopped
• 1 x 400g tin of chickpeas, drained and rinsed
• 1 x sweet red pepper, chopped
• Handful of fresh coriander, chopped
• 1 x 400ml can of coconut milk
• 100ml water
• 100g brown rice
• 100g buckwheat and Quinoa mix
• 600ml water
• 1 x organic Kallo Vegetable Stock
• 1/2 Red Onion, very finely sliced and diced
• 2 Vine Tomato, very finely sliced and diced
• 3 inches of Cucumber, very finely sliced and diced
• Fresh Coriander, finely chopped
• White Wine Vinegar