Butternut squash in coconut milk curry
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Ingredients
3 servings
50mlextra virgin olive oil
250mlcoconut milk
380gchickpeas
1 cupsplit mung beans
1 Tbstomato paste
500gbutternut squash
6potatoes
100gzucchini
1 cupfrozen sweet peas
100gonion
2 stpginger
15dried curry leaves
1 ½ tspsugar
2 tspwhole cumin seeds
2 tspcumin seeds
1 tspkorma spice blend
1 tspmadras curry powder
1 tspyellow mustard seeds
1 tspall spice
Instructions
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Notes
1 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
Moist
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