Squash And Chickpea Curry - cooking recipe

Ingredients

2 cups butternut squash, peeled and cubed
2 cups potatoes, peeled and diced
1 (540 ml) can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon gingerroot, minced
3 tablespoons mild curry paste
1 (400 ml) can light coconut milk
1 cup vegetable stock
1/4 cup natural smooth cashew butter or 1/4 cup peanut butter
1/4 teaspoon salt
2 cups packed swiss chard, shredded
1 cup frozen green pea
2 tablespoons chopped fresh coriander

Preparation

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.