Heat oil in large Dutch oven or large saucepan over medium-high heat. Sauté butternut squash, salt, and pepper for 5 to 6 minutes or until golden brown. Add ginger and garlic; continue to sauté for 2 to 3 minutes or until fragrant.
Add cauliflower, green beans and chickpeas and sauté for 2 minutes. Add 1/2 cup water; cook stirring for 3 to 5 minutes or until vegetables are tender crisp. Stir in Patak’s Korma Sauce and bring to a simmer. Simmer, covered, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
Stir in baby spinach and cilantro. Garnish with flaked coconut. Serve with Patak’s Sweet Mango Chutney and lemon wedges, if desired.
For a spicier dish, try garnishing each plate with sliced chillies. If you want to cool things down, try drizzling with some yogurt.
Not a fan of chickpeas? No problem. Try replacing them with lentils.