If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
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Peel and cut your butternut squash and potatoes. All ingredients should have a similar size and shape.
Finely chop your carrot, cilantro, ginger and shallots.
Cut and squeeze your lime so you can use the juice later.
Boil rice according to instructions on package.
Heat oil in a pot and add carrot, ginger and shallots, cumin and curry powder and fry at lower temperature for several minutes.
Heat oil in a pot, add Butternut Squash and fry for 5 minutes.Then add Chickpeas and Potatoes, fry for 10 minutes.Finally, add Snap Peas and fry for 5 more minutes.
Add peanut butter and mix.
Add boiling water, potentially with stock, to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
Add coconut milk and lime and mix, simmer for 5 more minutes.