Oil-1 tbs.
Onion, chopped-1 medium
Garlic, chopped - 3-4 cloves
Cilantro, chopped (stalks and leaves separated, (I stalks reserved)- 1 bunch (i used paste)
Butternut Squash, diced- 1 medium (I used delicata)
Chickpeas- 1 can
Patak's Korma Paste or any other curry paste (not cooking sauce)- 2 tbsp. (I used curry powder)
Coconut Milk- 1 can (I used 1/2 can)
Water- 2 cups (I used about a half cup)
Spinach- 100 gr (didn't use but would have been good)
Frozen Peas- ½ cup (didn't use but would have been good)
Desiccated unsweetened coconut (optional)- 2 tbsp.
Salt- to taste (I added seasoned salt and was much better)
(I started with a can of Amy's lentil apple soup as the basis for the sauce--it was delicious, and later added apple juice to allow the flavor to be strong enough to not be drowned out by the garbanzo flavor. could have used chopped apples)
Basmati Rice- 2 cups I also added lemongrass paste, but didn't feel that it was a net gain.