Butternut squash curry
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Ingredients
3 servings
50mlextra virgin olive oil
250mlcoconut milk
380gchickpeas
cooked
1 cupmung beans
split, cooked
1 Tbstomato paste
500gbutternut squash
6potatoes
medium
100gzucchini
1 cupfrozen sweet peas
100gonion
2 stpginger
grated
15dried curry leaves
1 ½ tspsugar
2 tspwhole cumin seeds
2 tspcumin seeds
grated
1 tspkorma spice blend
1 tspmadras curry powder
1 tspyellow mustard seeds
1 tspall spice
Instructions
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