INGREDIENTS
1/2
Butternut squash
2
Carrots, large
1 15.5 ounce can
Chickpeas
1 tsp
Coriander, ground
4 cloves
Garlic
1
1 1/2 inch piece Ginger
1
Parsley
1/2 cup
Peas
1/2
Red onion, large
1
Coconut milk
1 tbsp
Tomato paste
5 cups
Vegetable broth
2 cups
Basmati rice, cooked
4 tsp
Curry powder, mild
1/2 tsp
Garam masala
1
Paprika, sweet
1
Red pepper, medium
1
Salt
1 1/2 tbsp
Olive oil