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Preparation time
15 minutes
Total time:
35 minutes
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Ingredients
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30 mL (2 tbsp) canola oil
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1 onion, chopped
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2 cloves garlic, minced
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30 mL (2 tbsp) ginger, grated
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1 bag (750 g) frozen cubed squash
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20 mL (4 tsp) curry powder
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5 mL (1 tsp) salt
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1 mL (1/4 tsp) pepper
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45 mL (3 tbsp) tomato paste
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375 mL (1 1/2 cups) vegetable broth
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250 mL (1 cup) canned chickpeas, rinsed and drained
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60 mL (1/4 cup) raisins
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60 mL (1/4 cup) slivered almonds
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60 mL (1/4 cup) cilantro
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2 bags Basmati Rice
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Directions
- In a large pot, heat oil over medium heat. Sauté onion, garlic and ginger for 2 minutes or until onion is translucent.
- Add squash, curry powder, salt and pepper and cook for 1 minute.
- Add tomato paste and cook for an additional 2 to 3 minutes. Add broth, cover and simmer gently until squash is tender and sauce is slightly thickened, 10 to 12 minutes.
- Stir in chickpeas and cook until heated through, 2 to 3 minutes. Top each bowl with raisins, almonds and cilantro and serve with basmati rice.
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