Categories: butternut squash, chickpeas, curry, potatoes

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1/2 teaspoon black mustard seeds
• 1 1/2 cups onions, chopped
• 3 garlic cloves, minced or pressed
• 1 tablespoon ginger root, grated fresh
• 2 teaspoons cumin, ground
• 2 teaspoons coriander, ground
• 1/2 teaspoon cardamom, ground
• 1/2 teaspoon salt
• 1 minced fresh green chile or 1/2 teaspoon cayenne
• 4 cups potatoes, cubed (I substitute cauliflower)
• 4 cups butternut squash, peeled and cubed
• 1 1/2 cups water or vegetable stock
• 1 tablespoon tamarind concentrate
• 2 cups tomatoes, chopped, fresh or canned
• 1 1/2 to 2 cups chickpeas, cooked (15 ounce can, drained)
• 2 tablespoons cilantro, fresh, chopped
• rice
• plain yogurt

Directions

1. In a large saucepan, heat the oil on medium heat. Add the mustard seeds and cook until they begin to pop. Stir in onions and saute until translucent (about 10 minutes)

2. Meanwhile, in a small bowl, combine the garlic, spices, and chiles or cayenne. When the onions are translucent, add the spice mixture and cook for 1 minute, stirring constantly.

3. Add the potatoes, squash, and water or stock and bring to a boil. Reduce heat, cover and simmer until the vegetables are barely tender (about 15 minutes)

4. In a small bowl, dissolve the tamarind in a few tablespoons of cooking liquid and stir in to the vegetables.

5. Add the tomatoes, chickpea, and cilantro. Cover and simmer for about 10 minutes until the vegetables are fully tender.

6. Serve on cooked rice and garnish with plain yogurt, cilantro springs, toasted cashews and/or mango slices

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