INGREDIENTS
1 medium
butternut squash
2 tbsps
coconut oil
1
onion
4
garlic cloves
1 piece
thumb sized of ginger
1 tbsp
curry powder
1 tsp
garam masala
1/2 tsp
ground cumin
1/2 tsp
cumin seeds
1/4 tsp
turmeric
1/4 tsp
chilli powder
400 mls
tomatoes
400 mls
coconut milk
200 mls
vegetable stock
400 gs
chickpeas
1 serving
salt and pepper
1 serving
coriander
1 serving
basmati rice