Ingredients: 

• 6 cups yellow squash, peeled & cubed 

• 2 tbsp oil 

• 1 large onion 

• 1 tbsp ginger-garlic paste 

• 1 tbsp garam masala 

• 1/4 tsp turmeric powder 

• 3 tbsp curry powder 

• 100 g tomato paste 

• Salt to taste 

• 11/2 cups water 

• 200 g canned chickpeas 

• 1 cup coconut milk 

• Coriander leaves   

Method:  

1. Peel and chop the yellow squash into cubes.   

2. Heat the oil in a large pan over medium heat.  

3. Add onion, saute and cook until translucent, then add ginger-garlic paste and cook for a minute.

4. Now add garam masala, turmeric powder, curry powder and cook for a minute. 

5. Add in the tomato paste, salt, water and mix well.  

6. Then add water, mix and cook for 2 minutes. (Add extra water if necessary). 

7. Add yellow squash into the curry paste and mix well. 

8. Cover and cook the squash on medium-low heat for about 8 to 10 minutes or until tender. 

9. Stir in chickpeas and then coconut milk, cover and simmer for 10 minutes.  

10. Add coriander leaves, serve with Roti, Naan, Chapati, Poori or Rice.

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