Easy vegan butternut squash curry
INGREDIENTS
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Preparation Time: 15 minutes
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Total Time: 1 hour
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Serves: 4
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1 butternut squash
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1-2 tablespoons walnut oil
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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2 teaspoons madras curry powder
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1 teaspoon chili flakes
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pinch of sea salt
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pinch of ground black pepper
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1-2 tablespoons walnut oil
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2 red onions, peeled and sliced
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1 small bunch fresh coriander stalks, finely sliced (save leaves for garnish)
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1 green chili, finely sliced (keep seeds if extra heat is desired)
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2 cloves garlic, peeled and chopped
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1 small piece of ginger (about the size of your thumb), peeled and chopped
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2 teaspoons madras curry powder
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6 large tomatoes
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14 ounces (400 grams) canned chickpeas, drained and rinsed
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Water or vegetable stock as needed
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3.5 ounces (100 grams) baby spinach
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