Squash And Chickpea Curry

• 2 cups butternut squash, peeled and cubed
• 2 cups potatoes, peeled and diced
• 1 (540 ml) can chickpeas, drained and rinsed
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, minced
• 3 tablespoons mild curry paste
• 1 (400 ml) can light coconut milk
• 1 cup vegetable stock
• 1/4 cup natural smooth cashew butter or 1/4 cup peanut butter
• 1/4 teaspoon salt
• 2 cups packed swiss chard, shredded
• 1 cup frozen green pea
• 2 tablespoons chopped fresh coriander

1. In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
2. Add squash, potato and chickpeas; stir to coat.
3. Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
4. Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
5. Sprinkle with coriander.

butternut squash, potatoes, vegetable oil, onion, garlic, gingerroot, curry paste, light coconut milk, vegetable stock, natural smooth cashew butter, salt, swiss chard, frozen green pea, fresh coriander

Taken from www.food.com/recipe/squash-and-chickpea-curry-257674 (may not work)