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Squash And Chickpea Curry With Lemongrass And Coriander

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tbsp olive oil

1 large onion, chopped

3 x stalks lemongrass, outer leaves removed

3 x cloves garlic, peeled and crushed

thumb-sized piece of ginger, peeled

2 tsp ground coriander

1 tsp ground turmeric

4 x cardamom pods, crushed

2 x hot red chilis, finely chopped

1 small butternut squash, peeled, seeded and cut into bite-sized chunks

200 g dried chickpeas, soaked overnight and simmered until tender

1 400g can coconut milk

approx. 1 cup of stock (or water)

1/4 cup chopped fresh coriander

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