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This delicious and nutritious curry is a similar dish you may be served on our ‘Walking with Elephants – African Yoga Retreat‘.   The ingredients are fresh and typical of vegetarian African cuisine.

Serves 6


2 teaspoons melted coconut,

1 white or yellow onion, chopped

4 cloves garlic, minced

1 tablespoon minced ginger

1 teaspoon curry powder

1 teaspoon turmeric powder

½ teaspoon garam masala

¼ teaspoon cinnamon

¾ teaspoon salt (or to taste)

Black pepper to taste

1½ lbs peeled and cubed butternut squash or pumpkin

2½ cups water with vegetable stock

2 cups chickpeas (or 2 cans chickpeas, drained and rinsed)

1-2 cups frozen peas

3-4 cups cooked brown rice, for serving (optional)


  • Heat the oil in a large pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they’re very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, cinnamon, salt, and black pepper. Give everything a good stir.
  • Add the squash and 2 cups of the vegetable stock. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, or until the squash is tender. Turn off the heat.
  • Stir in the chickpeas and an additional ½ cup stock (or enough to create a thick but easy-to-stir stew). Bring the curry to a gentle simmer again. If you’re adding peas, stir them in now and allow them to wilt completely. Check seasonings and adjust to taste. Serve with cooked rice.


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