Chickpea And Butternut Squash Curry - cooking recipe

Ingredients

2 tsp peanut oil
2 medium onions, thinly sliced
2 cloves garlic, crushed
2 tbsp tikka masala curry paste
2 cups vegetable stock
2 1/4 lbs butternut squash, coarsely chopped
2 cups jasmine rice
1 can (8 oz) chickpeas (garbanzo beans), drained and rinsed
1 cup frozen peas
1/4 cup heavy cream
1/4 cup fresh cilantro leaves

Preparation

Heat oil in a large saucepan on medium-high heat. Cook onion and garlic, stirring, until onion softens. Add curry paste; cook, stirring, until fragrant. Stir in stock and 1 cup water; bring to a boil. Add squash. Reduce heat to low; simmer, covered, 15 mins or until squash is almost tender.
Meanwhile, cook rice in a large saucepan of boiling water until tender; drain. Cover to keep warm.
Add chickpeas and peas to curry; cook, stirring, until heated through. Stir in cream and sprinkle with cilantro. Serve curry with rice.