One-Pot Butternut Squash and Chickpea Curry | Veganuary

Ingredients

• ½ tsp coriander seeds
• 3 Tbsp vegetable oil
• 2 tsp garam masala
• ½ tsp ground turmeric
• ¼ tsp fenugreek powder
• ¼ tsp chili powder
• 1 tsp ground cinnamon ¼ tsp 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 x 400g can chickpeas, drained and rinsed
• 3 Tbsp fresh/frozen coriander, roughly chopped or torn
• 4 tsp flaked almonds