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Export 12 ingredients for grocery delivery
Step 1
Heat 1 tablespoon oil in a large deep pan over medium heat.
Step 2
Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.
Step 3
When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.
Step 4
Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.
Step 5
Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.
Step 6
Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
Step 7
Serve with basmati rice and naan bread if desired.
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