Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups potatoes, peeled and diced
• 1 (540 ml) can chickpeas, drained and rinsed
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, minced
• 3 tablespoons mild curry paste
• 1 (400 ml) can light coconut milk
• 1 cup vegetable stock
• 1/4 cup natural smooth cashew butter or 1/4 cup peanut butter
• 1/4 teaspoon salt
• 2 cups packed swiss chard, shredded
• 1 cup frozen green pea
• 2 tablespoons chopped fresh coriander