Chickpea, Squash and Almond Curry | RICARDO

Name: Chickpea, Squash and Almond Curry | RICARDO
Ingredients: 4 cups (600 g) butternut squash, peeled, seeded and cut into large dice (1 squash, about 2 lb/900 g); 1 onion, cut into large dice; ¼ cup (60 ml) vegetable oil; ½ cup (65 g) ground almonds; ¾ cup (180 ml) hot water; 3 garlic cloves, chopped; 2 tbsp fresh ginger, chopped; 2 tbsp (30 ml) tomato paste; 1 ½ tsp garam masala; ½ tsp ground cumin; ¼ tsp turmeric; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 can (14 oz/398 ml) coconut milk; Cilantro leaves, for serving

www.ricardocuisine.com

This curry features butternut squash and chickpeas. It's an Indian-inspired vegetarian recipe perfect to enjoy on a weeknight.

Keywords

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Ingredients

4 cups (600 g) butternut squash, peeled, seeded and cut into large dice (1 squash, about 2 lb/900 g)
1 onion, cut into large dice
¼ cup (60 ml) vegetable oil
½ cup (65 g) ground almonds
¾ cup (180 ml) hot water
3 garlic cloves, chopped
2 tbsp fresh ginger, chopped
2 tbsp (30 ml) tomato paste
1 ½ tsp garam masala
½ tsp ground cumin
¼ tsp turmeric
1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 can (14 oz/398 ml) coconut milk
Cilantro leaves, for serving