Speedy Butternut Squash & Chickpea Curry

Ingredients

• •500 g butternut squash (peeled, deseeded, and cut into 2cm cubes)
• •1 tin chickpeas (drained and rinsed (approximately 400g))
• •1 whole onion (finely diced)
• •3 clove garlic (minced)
• •15 g ginger (freshly grated)
• •2 tbsp curry powder (medium heat)
• •400 ml coconut milk (1 tin)
• •100 g spinach (fresh or frozen)
• •1 whole lime (juiced)
• •200 ml vegetable stock (optional, for thinner curry)
• •2 tbsp olive oil
• •to taste tsp salt
• •to taste tsp black pepper
• •1 handful coriander (fresh, chopped (optional garnish))

Instructions

1. 1

   Heat olive oil in a large, deep frying pan or saucepan over medium-high heat.

2. 2

   Add the diced onion and sauté for 3-4 minutes until softened and translucent.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add the curry powder and stir constantly for 30 seconds to toast the spices.

5. 5

   Add the cubed butternut squash and stir well to coat with the curry mixture, cooking for 2 minutes.

6. 6

   Pour in the coconut milk and add the drained chickpeas. Stir to combine.

7. 7

   Bring to a simmer and cook for 12-15 minutes until the butternut squash is tender when pierced with a fork.

8. 8

   Add the fresh spinach and stir until wilted, approximately 2 minutes.

9. 9

   Squeeze in the lime juice and season with salt and black pepper to taste.

10. 10

    Serve hot, garnished with fresh coriander if desired. Accompany with rice, naan, or crusty bread.