Tip : Curry leaves are not essential to the recipe but a wonderful addition if you can find them.
Ingredients
- 2-3 tbsp canola oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- I medium onion finely diced
- 11-12 whole curry leaves
- 5-7 garlic cloves grated
- 2 tsp grated ginger
- 2 tbsp Moroccan Spice Rub
- 4 cups cubed butternut squash
- 1 tbsp tomato puree
- 1 cup chopped tomatoes
- 1 15 oz can chickpeas
- 1 cup water
- 1 1/2 tsp brown sugar
- 1-2 tsp lemon juice
- 3-5 tbsp cilantro finely chopped
Instructions
Gather all ingredients before starting the recipe
- Heat 2-3 tbsp canola oil in a deep sided skillet over medium high heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds and cook until the seeds start to pop.
- Add I medium onion, finely chopped and 11-12 whole curry leaves and cook until the onions as are lightly browned, about 5 minutes.
- Add 5-7 garlic cloves grated , 2 tsp grated ginger and 4 cups cubed butternut squash and mix to combine. Cover and cook for about 10 minutes stirring frequently.
- Add 2 tbsp Moroccan Spice Rub, 1 tbsp tomato puree, 4 cups cubed butternut squash and 1 cup chopped tomatoes, mix to combine. Cover and cook for about 10 minutes.
- Add 1 15 oz can chickpeas and stir to combine. Cook for about 5 minutes or until the squash is cooked and soft, then add 1 cup water and reduce by about half.
- Add 1 1/2 tsp brown sugar, 1-2 tsp lemon juice and stir in 3-5 tbsp cilantro , chopped.