Chickpea And Butternut Squash Curry

• 2 tsp peanut oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp tikka masala curry paste
• 2 cups vegetable stock
• 2 1/4 lbs butternut squash, coarsely chopped
• 2 cups jasmine rice
• 1 can (8 oz) chickpeas (garbanzo beans), drained and rinsed
• 1 cup frozen peas
• 1/4 cup heavy cream
• 1/4 cup fresh cilantro leaves

1. Heat oil in a large saucepan on medium-high heat. Cook onion and garlic, stirring, until onion softens. Add curry paste; cook, stirring, until fragrant. Stir in stock and 1 cup water; bring to a boil. Add squash. Reduce heat to low; simmer, covered, 15 mins or until squash is almost tender.
2. Meanwhile, cook rice in a large saucepan of boiling water until tender; drain. Cover to keep warm.
3. Add chickpeas and peas to curry; cook, stirring, until heated through. Stir in cream and sprinkle with cilantro. Serve curry with rice.

peanut oil, onions, garlic, curry paste, vegetable stock, butternut squash, jasmine rice, chickpeas, frozen peas, heavy cream, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34749 (may not work)