INGREDIENTS
1/2
onion, chopped
280 g
butternut squash, chopped
3 cloves
garlic, crushed
1 tbsp
grated fresh ginger
2 tbsp
tomato paste
1 tbsp
cumin
1 tbsp
coriander
1
dried red chilli, sliced in half lengthways (add more if you like really spicy)
1 tsp
turmeric
300 milliliters
water
spray oil
1 cup
dried chickpeas
600 g
butternut squash, cubed
1
onion, chopped
1 tsp
cumin seeds
5
cardamom pods
4 cloves
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2 cups
vegetable stock
1 can
light coconut milk - 12.5 syns
salt and black pepper to season
spray oil