Squash and Chickpea Curry

Canadian Living. They suggest a mild curry paste, and unless you like it spicy! I would also suggest a mild paste, or maybe scale back a tad if your using something stronger.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  cups  butternut squash, peeled and cubed
• 2  cups potatoes, peeled and diced
• 1 (540 ml) can chickpeas, drained and rinsed
• 1  tablespoon  vegetable oil
• 1  onion, diced
• 2  garlic cloves, minced
• 1  tablespoon gingerroot, minced
• 3  tablespoons mild curry paste
• 1 (400 ml) can light coconut milk
• 1  cup  vegetable stock
• 1⁄4 cup  natural smooth cashew butter or 1⁄4 cup peanut butter
• 1⁄4 teaspoon salt
• 2  cups  packed swiss chard, shredded
• 1  cup frozen green pea
• 2  tablespoons  chopped fresh coriander

Directions

1. In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
2. Add squash, potato and chickpeas; stir to coat.
3. Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
4. Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
5. Sprinkle with coriander.