Mixed Vegetable And Chickpea Curry

• 1 tsp each cumin and coriander seeds
• 1 None cinnamon stick
• 2 None shallots, peeled and sliced into rings
• 2 cloves garlic, peeled and chopped
• 1 tbsp ghee or clarified butter
• 150 g chickpeas, soaked overnight in water, drained well
• 500 g butternut squash, peeled, deseeded and cubed
• 250 g carrots, peeled and sliced
• 450 g cassava, peeled and cut into rough cubes
• 400 g cauliflower, broken into florets
• 180 ml orange juice (from 3 oranges)
• 1/2-1 tsp ground ginger
• 100 g okra, halved diagonally, put in water with a dash of lemon juice
• 1/2 tsp cubeb or tailed pepper or a red chilli, finely crushed
• 6-7 sprigs coriander

1. Heat the coriander, cumin and cinnamon in a dry frying pan for 1 minute. Add the shallots, garlic and ghee and saute for 2-3 mins.
2. Stir in the chickpeas, butternut squash, carrot, cassava and cauliflower. Pour in the orange juice along with 2/3 cup water. Add ginger and season to taste. Bring to a boil, cover and simmer for 40-45 mins.
3. Add the okra and 1/2 cup water to the vegetables 10 mins before the end of cooking time. Cook until all the vegetables are tender.
4. Sprinkle with crushed red pepper, garnish with cilantro and serve.

cumin, cinnamon stick, shallots, garlic, ghee, chickpeas, carrots, cassava, cauliflower, orange juice, ground ginger, okra, cubeb, coriander

Taken from recipes-plus.com/api/v2.0/recipes/26602 (may not work)