INGREDIENTS
1 serving
squash and chickpea curry
30
cooking time: minutes
2 tbsp
coconut oil
1 large
onion
4
celery stalks
2 media
carrots
3
garlic cloves
2 inches
ginger
1 can
coconut milk
4 oz
vegetable stock
3 lb
buttercup squash
1 can
chickpeas
1 tbsp
cumin seeds
1 tbsp
coriander seed
2 tsp
fennel seed
1 1/2 tsp
mustard seed
1/2 tsp
cinnamon
1 tsp
turmeric
1/4 cup
cilantro
15
prep time: minutes