Chickpea, Squash and Almond Curry

Ingredients

• • 4 cups (600 g) butternut squash, peeled, seeded and cut into large dice (1 squash, about 2 lb/900 g)
  • 1 onion, cut into large dice
  • ¼ cup (60 ml) vegetable oil
  • ½ cup (65 g) ground almonds
  • ¾ cup (180 ml) hot water
  • 3 garlic cloves, chopped
  • 2 tbsp fresh ginger, chopped
  • 2 tbsp (30 ml) tomato paste
  • 1 ½ tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 1 can (14 oz/398 ml) coconut milk
  • Cilantro leaves, for serving