Chickpea and Butternut Squash Curry

Instructions

1. Add the butternut squash, salt, and pepper, and sauté for 5 to 6 min, or until golden brown. 
2. Add the ginger and garlic, and sauté for 2 to 3 min, or until fragrant. 
3. Add the cauliflower, green beans and chickpeas, and sauté for 2 min. 
4. Add the water and cook for 3 to 5 min, or until the vegetables are tender yet crisp. 
5. Stir in the Patak’s® Korma Curry Simmer Sauce and bring to a simmer. Cover and let simmer for 5 to 8 min, or until vegetables are tender. 
6. Stir in the baby spinach and cilantro. 
7. Garnish with flaked coconut. 
8. Serve with Patak’s® chutney and lemon wedges, if desired.