Total Time
Adult Servings
Child servings
1. Heat olive oil in a large pot, then fry the onions until they start to brown. Crush in the garlic, ginger, ground coriander, cumin and cinnamon then cook for about 2 minutes until fragrant.
2. Stir in the turmeric, tomato paste, tinned tomato and water. Before the sauce reheats, blend until smooth, then season to your liking. Add the zest and juice of lemon and stir well.
3. Add the butternut squash, peppers and courgette then leave to simmer for 30 minutes or until the butternut squash is soft.
4. Add the chickpeas and Greek yogurt, stir well until the sauce becomes creamy.
5. To serve, sprinkle over the flaked almonds and Greek yogurt, then sprinkle over the flaked almonds and coriander leaves.
6. Serve with naan or rice.
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