Roasted Butternut Squash and Chickpea Curry

I used light coconut milk, which might have made it a bit runny, so i thickened it up with ground almonds, which worked well. I also added cabbage to it for extra bite and vitamins!

I added spinach for extra veg.

I made some substitutions e.g. used olive oil instead of coconut oil and I didn't use coriander to garnish, but it still tasted fab! I definitely recommend roasting the butternut squash beforehand. I didn't blend the curry or add the stock and it tasted lovely without. I add spinach for extra veg too.

Found this to be bland. Next time I would be tempted to roast more veges and then add

Really nice, added MSG

Absolutely delicious and such a pleasure to cook. Will definitely be making this again!!

This was absolutely incredible. One of the best home made curries I've ever tasted!

Absolutely delicious and filling! I added 28oz. can of crushed tomatoes as I like a more tomato flavor. This also eliminated blending the soup. Served with ciabatta rolls. So great for cold weather!

Muy rico! Yo no le puse el picante, pero aún así se le sentía un poco por la cúrcuma. Muy nutritivo y delicioso! Mientras más tiempo pasa, queda más aromático y más intenso el sabor de las especias.

My parents loved it. I omitted the chili so my mom could eat it. Also subbed powdered and freeze-dried ginger for fresh (it was the one thing I forgot at the store). The flavor was pretty good, but I wanted it to be creamier. The roasted squash was excellent.