Chickpea and Butternut Squash Curry

Instructions

1. Add the butternut squash, salt, and pepper, and sauté for 5 to 6 min, or until golden brown. 
2. Add the ginger and garlic, and sauté for 2 to 3 min, or until fragrant. 
3. Add the cauliflower, green beans and chickpeas, and sauté for 2 min. 
4. Add the water and cook for 3 to 5 min, or until the vegetables are tender yet crisp. 
5. Stir in the Patak’s^® Korma Cooking Sauce and bring to a simmer. 
6. Cover and let simmer for 5 to 8 min, or until vegetables are tender. 
7. Stir in the baby spinach and coriander. 
8. Garnish with flaked coconut. 
9. Serve with Patak’s^® chutney and lemon wedges, if desired.

Notes

For a spicier dish, try garnishing each plate with sliced chillies. If you want to cool things down, try drizzling with some yogurt. Not a fan of chickpeas? No problem. Try replacing them with lentils.