Mixed Vegetable And Chickpea Curry - cooking recipe

Ingredients

1 tsp each cumin and coriander seeds
1 None cinnamon stick
2 None shallots, peeled and sliced into rings
2 cloves garlic, peeled and chopped
1 tbsp ghee or clarified butter
150 g chickpeas, soaked overnight in water, drained well
500 g butternut squash, peeled, deseeded and cubed
250 g carrots, peeled and sliced
450 g cassava, peeled and cut into rough cubes
400 g cauliflower, broken into florets
180 ml orange juice (from 3 oranges)
1/2-1 tsp ground ginger
100 g okra, halved diagonally, put in water with a dash of lemon juice
1/2 tsp cubeb or tailed pepper or a red chilli, finely crushed
6-7 sprigs coriander

Preparation

Heat the coriander, cumin and cinnamon in a dry frying pan for 1 minute. Add the shallots, garlic and ghee and saute for 2-3 mins.
Stir in the chickpeas, butternut squash, carrot, cassava and cauliflower. Pour in the orange juice along with 2/3 cup water. Add ginger and season to taste. Bring to a boil, cover and simmer for 40-45 mins.
Add the okra and 1/2 cup water to the vegetables 10 mins before the end of cooking time. Cook until all the vegetables are tender.
Sprinkle with crushed red pepper, garnish with cilantro and serve.