Squash and Chickpea Curry
2 tbsp 30 ml Curry powder
6 cups 1500 ml Butternut squash, peeled, diced
¼ tsp 1 ml Pepper
3 tbsp 45 ml Tomato paste 1½ cups 375 ml Chicken broth, sodium reduced
1 cup 250 ml Water
1½ cups 375 ml Chickpeas, drained and rinsed
½ cup 125 ml Raisins
2 tbsp 30 ml Cilantro, fresh, chopped Directions:
Toast almonds in a dry frying pan until start to turn golden brown. Set aside.
Heat oil in a tall saucepan. Add onion, garlic and ginger. Cook until the onion is softened. Stir in the curry powder and cook for 1 minute.
Stir in the squash, pepper and tomato paste until coated with curry mixture.