Chickpea, cauliflower and squash curry recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 green chilli, finely chopped, deseeded if you wish
• 2 tbsp tomato purée
• 1 tbsp cumin seeds
• 3 tbsp garam masala
• about 600g butternut squash, peeled, deseeded and cut into 2cm cubes
• 875ml vegetable stock*
• 300g cauliflower florets
• 1 x 400g tin chickpeas, rinsed and drained
• 1 x 120g pot dairy-free coconut yogurt
• juice of ½ lemon
• 1 x 31g pack coriander, roughly chopped
• 1 x 100g pack pomegranate seeds