Curry with Chickpeas and Squash | What you eat

Ingredients

• 30 mL (2 tbsp) butter
• 30 mL (2 tbsp) ground curry
• 2.5 mL (1/2 tsp) ground turmeric
• 2 onions, minced
• 15 mL (1 tbsp) ginger, finely grated
• 1 clove garlic, finely chopped
• 750 mL (3 cups) butternut squash, cubed
• 375 mL (1½ cups) vegetable broth
• 15 mL (1 tbsp) tomato paste
• 540 mL (19 oz) canned chickpeas, drained and rinsed
• 500 mL (2 cups) cauliflower, cut into small florets
• 750 mL (3 cups) kale, chopped
• 500 mL (2 cups) milk
• 30 mL (2 tbsp) cornstarch
• 45 mL (3 tbsp) fresh cilantro, chopped
• Salt to taste