Chickpea and Butternut Squash Curry

Ingredients

• 2 tbsp vegetable oil
• 4 cups chopped butternut squash (1-inch)
• 1/4 tsp each salt and freshly ground pepper
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 3 cups small cauliflower florets
• 2 cups green beans, trimmed
• 1 can chickpeas, drained and rinsed
• 1 jar (400 mL) Patak’s Korma Sauce
• 2 cups baby spinach
• 2 tbsp finely chopped fresh cilantro
• 1/4 cup toasted flaked coconut
• Patak’s Sweet Mango Chutney
• Lemon wedges, optional

Instructions

1. Heat oil in large Dutch oven or large saucepan over medium-high heat. Sauté butternut squash, salt, and pepper for 5 to 6 minutes or until golden brown. Add ginger and garlic; continue to sauté for 2 to 3 minutes or until fragrant.
2. Add cauliflower, green beans and chickpeas and sauté for 2 minutes. Add 1/2 cup water; cook stirring for 3 to 5 minutes or until vegetables are tender crisp. Stir in Patak’s Korma Sauce and bring to a simmer. Simmer, covered, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
3. Stir in baby spinach and cilantro. Garnish with flaked coconut. Serve with Patak’s Sweet Mango Chutney and lemon wedges, if desired.