1 onion, chopped
5 ml (1 t) fresh, chopped garlic
Some coconut or other oil
15 ml (1 T) curry powder or Amina’s chicken curry paste
2,5 ml (½ t) ground cumin
2,5 ml (½ t) ground dry coriander
5 ml (1 t) tomato paste
2 medium butternuts, peeled and cubed
410 g (1 tin) chopped tomatoes
1 big sweet potato, peeled and cubed
410 g (1 tin) chickpeas, drained
400 ml (1 tin) coconut milk
30 ml (2T) vegetable stock or Nature’s Choice vegetable stock
About 250 ml (1 c) water
Fresh coriander (optional) for garnish
Sauté onion and garlic in coconut or other oil till soft.
Add curry, cumin, coriander and tomato paste and cook for 1 minute.
Add butternut and stir to coat with spices.
Add tomatoes and cook for another minute.
Add sweet potato and chickpeas and mix to coat all over.
Add coconut milk and mix well.
Add stock and water to cover ingredients.
Turn heat lower and cook till vegetables are soft and water is absorbed. Stir now and then.
Quinoa goes well with this dish