Name: Butternut Squash and Chickpea Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 large onion (finely chopped ); 2 tbsp olive oil; 1 thumb-size piece of ginger (peeled and grated); 3 cloves of garlic (minced); 1 tsp finely chopped red chilli; 1 tsp cumin seeds (toasted); 1 heaped tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp Garam Masala; 1 14.5oz can of chopped tomatoes (400g); 2 1/2 cups butternut squash (380g) (peeled and cut into cubes); 1 large green bell pepper (pith and seeds removed then cut into medium chunks); 1 15oz can of chickpeas (420g) (drained ); 2 cups of vegetable stock (400ml); 3 cups of fresh spinach (90g); A small handful of fresh cilantro/coriander (leaves & stems, chopped + more for garnish); 1/2 tsp of sea salt; 1/4 tsp freshly ground black pepper