Butternut Spicy Stew

Ingredients:

• 400g can coconut milk
• 1 tsp vegetable bouillon
• (or veg stock cube)
• 1 tbsp curry powder
• 1 tbsp turmeric
• ½tsp ground cardamom
• 2 tbsp fresh ginger, grated
• 400g tin chickpeas
• 400g can diced tomatoes
• 1 butternut squash peeled and cubed
• (about 800g)
• 1 medium onion, chopped
• 2 tbsp olive oil
• Pinch salt
• 2 tbsp lemon juice plus 1 tsp lemon zest
• 2 large spring onions, thinly sliced
• 2 tbsp plain yoghurt

Method

1. In a large saucepan mix together the coconut milk,vegetable bouillon, curry powder, turmeric,cardamom, 1 tbsp grated ginger.
2. Add the chickpeas, tomatoes, butternut squash, andonion and mix to combine. Bring to the boil andsimmer for about 20-30 mins. Make lemon-onion drizzle:
3. In a small bowl, whisk together the olive oil, lemon juiceand zest, spring onions, remaining grated ginger and a pinch of salt.