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 (plus 1/4 tsp ground ginger)
• 1 dried chili
• 5 curry leaves
• 1 cinnamon stick, snapped in half
• 1 large onion, peeled and finely chopped
• 2 garlic cloves (crushed)
• 25 g 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
• 400 g canned chickpeas (drained and rinsed)
• 3 Tbsp fresh/frozen coriander, roughly chopped or torn
• 4 tsp flaked almonds