Butternut squash and chickpea curry

Ingredients

serves 4

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 thumb-size piece of ginger, minced
• 2 garlic cloves, minced
• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 heaped tsp turmeric
• 1 tsp ground coriander
• 4 tsp curry powder
• 1 400g can of chopped tomatoes
• ½ large butternut squash, peeled and cut into cubes
• 1 bell pepper, chopped
• 1 400g can chickpeas, drained and rinsed
• 400ml vegetable stock
• 100g fresh spinach
• Handful fresh coriander, chopped, plus garnish
• ½ tsp fine sea salt

Directions

1. Heat the oil in a large saucepan, add the onion and cook for about 5 minutes, until they are golden. Then add the ginger, garlic and fresh coriander. Cook for about two minutes then add the chilli, turmeric, cumin, ground coriander and curry powder, mix well and cook for about 1 minute.
2. Add the tomatoes and stir, then the butternut squash, peppers, chickpeas, and stock, and season with salt. Leave to simmer for about 30 minutes, stirring occasionally, until the curry is reduced by a third and the butternut squash is cooked.
3. Turn off the heat and then gradually stir in the spinach.
4. Serve with rice or quinoa, and topped with coriander leaves.