Delicious vegan curry, boosting your metabolism and immune system.

Great alternative to meat dishes. Rich in flavour, full of aroma and very healthy. Contains many spices and vegetables, used regularly, will boost the metabolism and immune system, improving skin colour, and  improving the body's immunity or speeds up digestion.

Ingredients:

• large butternut squash
• 250g of canned chickpeas
• onion
• 4 garlic cloves
• 250g of canned tomatoes
• 200ml of coconut milk
• 150g of cocktail tomatoes
• 2 cm ginger
• 2 cm tumeric
• teaspoon of ground cumin
• table spoon of desiccated coconut
• Chilli, salt, pepper
• 2 tbsp coconut oil

Method:

Peel butternut squash and cut into small cubes. Dissolve the coconut oil dissolve and mix together with the butternut squash. Put in the preheated oven (180ºC) and bake for about an hour until the butternut squash softens. In a saucepan on the remaining coconut oil, add a finely chopped onion. After few minutes add chopped garlic, ginger, chillies and turmeric. Fry for a moment. Add the half-cut cherry tomatoes, stir well and pour chopped tomatoes and cook for about 10 minutes. Add coconut milk and the rest of the spices. Boil another 10 minutes. In the end, mix with the butternut squash and chickpeas. Serve with rice or naan bread.