2 potatoes, peeled and diced
1/2 a butternut squash, diced
1/2 teaspoon ginger, finely minced
1 carrot, grated
1/2 a red pepper
1 can chickpeas
1 can diced tomatoes (or two medium tomatoes, diced)
5 ounces (125 ml) coconut milk
2-3 tablespoons olive oil
Salt, pepper and coriander to taste
Fresh herbs: cilantro
Combine all of these ingredients (except the fresh cilantro) into a baking pan and stir thoroughly. Cook at 400 F (205 C) for 40 minutes. Sprinkle fresh cilantro on top and serve with basmati rice. Enjoy!
Note: this portion serves four for lunch.