How to make it

  • Toss the Butternut squash, red onion and red peppers in a baking dish with 2 tbsp. of the olive oil and roast at 375 F. for 1-11/2 hrs. until veggies are fork tender and a teeny bit golden.
  • Meanwhile, begin making the sauce. Put the garlic, ginger, Spanish onion, Garam Masala, and chili in a food processor and process to a rough paste.
  • Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
  • Add the coconut milk and cook for another 5 minutes.
  • When the vegetables are ready add the vegetables and the chickpeas to the sauce and heat through.
  • Garnish with fresh coriander. Enjoy!
Putting the Vegetables in to Roast   Close

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