Mixed Vegetable And Chickpea Curry

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 cinnammon stick
• 2 shallots peeled and sliced into rings
• 2 cloves garlic peeled and chopped
• 1 tablespoon ghee or clarified butter
• 5 ounces chickpeas soaked overnight in water, drained well
• 1 pound butternut squash peeled, deseeded and cubed
• 9 ounces carrots peeled and sliced
• 1 pound cassava peeled and cut into rough cubes
• 1 pound cauliflower broken into florets
• 3/4 cup orange juice
• 1 teaspoon ground ginger
• 3 1/2 ounces okra halved diagonally, put in water with a squirt of lemon juice
• 1/2 teaspoon crushed red pepper
• 7 sprigs cilantro

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.

coriander seeds, cumin seeds, cinnammon stick, shallots, garlic, ghee, chickpeas soaked overnight, butternut, carrots, cassava, cauliflower, orange juice, ground ginger, water, red pepper, cilantro

Taken from www.yummly.com/recipe/Mixed-Vegetable-and-Chickpea-Curry-1403177 (may not work)