Place the garlic, ginger, coriander, curry powder and chilli in a blender and blend into a smooth paste. Set aside. Heat the oil in a saucepan over medium heat. Add the onion and cook, for 3-4 minutes until softened. Then add the paste and cook, stirring for a 2 minutes or until fragrant. Add the squash and cook for 2 minutes. Add the coconut milk and stock. Bring to a simmer and cook for a 30-40 minutes or until the squash is just cooked. Stir in the cooked chickpeas and cook for 5 more minutes. Season to taste. Garnish the curry with coconut milk and chopped coriander and serve immediately.


2 garlic cloves
1 inch piece ginger, sliced
2 tsp whole coriander seeds
large fresh red chile
1 tbsp mild curry powder
2 tbsp olive oil
1 pounds butternut squash, cubed into inch cubes
2 cups cooked chickpeas
1 cups coconut milk
2 cups vegetable stock
1 red onion, chopped
salt to taste

Preparation: 15 minutes
Cooking: 40-45 minutes