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Moroccan Butternut Curry
Ingredients
- 2tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1inch ginger, grated
- 3/4tsp ground cinnamon
- 2.5tsp cumin seeds, crushed
- 2.5tsp coriander seeds, crushed
- 1tsp chilli flakes
- 850g butternut pumpkin, cubed
- 1/4 cup dried apricots, chopped (optional)
- 2 cups vegetable stock
- 400g can crushed tomatoes
- 1-2tsp honey, to taste
- 400g can chickpeas
- cashew nuts, to garnish
- coriander, to garnish
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