Channa Masala

1 Tbsp of vegetable oil
3 cloves of garlic minced
1 tbsp ginger minced
1 diced onion
3 Tbsp of curry powder
1/2 can of coconut milk
1/4 cup of almond butter
1 can of chickpeas
1/2 cup red lentils
2 cups of diced butternut squash (sweet potato could also be used)
1 cup frozen peas
2 cups of vegetable stock
1/4 cup of chopped cilantro

Heat up oil in large pot.
Cook garlic, ginger and onions for about 2 minutes.
Add curry powder and continue cooking for 1 minute.
Add squash, peas, chickpeas, lentils, coconut milk, almond butter and stock. Stir in about half of the coriander
Bring to boil, then simmer with lid on for 20 minutes
Serve with whole wheat pita bread, garnish with remaining coriander.