Squash and Chickpea Curry

Recipe by kelly in TO
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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