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Prep time
15 minutes
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Cook time
1 hour
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Serves
6
Author Notes
A warming vegetable curry with butternut squash, spinach, chickpeas, and green peas. It's hearty, creamy, and fragrant, a vegan dish great for anyone. —Elina
Ingredients
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1
Small butternut squash (about 650g)
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2
15oz/425g cans chickpeas
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1/2
Onion
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2
Garlic Cloves
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1 inch pieces
Ginger
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1
15oz/400g Can diced tomatoes
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2
15oz/400g Cans Chickpeas
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400 milliliters
Full-fat coconut milk
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150 grams
Fresh spinach
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150 grams
Frozen green peas
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2 tablespoons
Olive oil
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4 teaspoons
Curry powder
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1
Vegetable bouillon cube
Directions
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Finely chop the garlic and ginger, thinly slice the onion. Wash and dice the butternut squash into 1 inch pieces (discard the seeds)
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Heat the olive oil in a large pot (a dutch oven is perfect) and add the onion, garlic, and ginger. On low to medium heat, sauté until the onion begins to turn translucent
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Add the butternut squash and sauté for 5 minutes. Add the diced tomatoes, coconut milk, vegetable bouillon cube, and curry powder. Let simmer for 30 minutes on medium heat with a lid, stirring occasionally
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Add the frozen peas, spinach, and chickpeas (drain one can, include the liquid of the other). Cover with the lid and let simmer again for about 20 minutes
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Serve with cooked rice or warm naan, or simply on it's own
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