I changed a lot in this recipe so this note is for me so I can make it the same way again.
* Doubled the recipe
* Swapped chickpeas with 800g(ish) ground sausage (salted and peppered before cooking). I cooked the sausage first, set aside in a bowl (drained the fat), then added it back in the last 10 minutes of cooking.
* Added a couple pinches red pepper flakes, about 1/2 tablespoon ground cinnamon, and about 1 teaspoon ground nutmeg with the curry powder.
* Added 2 teaspoons vegetable Better Than Bouillon with the water for extra flavor.
* Swapped raisins with cran-raisins (the whole package 200g), and coconut milk with heavy cream. I also did 50g extra cashews to use up the whole package.
* At the end I added 1 tablespoon of garam masala.
Served it with basmati rice cooked in rice cooker with vegetable bouillon powder and some minced ginger. It was delicious!
**Start making an hour earlier than usual because the butternut squash takes a bit to prep :)
