Chickpea and Squash Curry

Ingredients

• onion 1, chopped 
• garlic 1 clove, peeled
• ginger thumb-sized piece, peeled and chopped 
• red chilli 1, diced
• groundnut oil
• turmeric 1/2 tsp 
• ground coriander 1 tsp 
• ground cumin 1 tsp 
• garam masala 1 tsp 
• butternut squash 400g, peeled and diced 
• chickpeas 400g tin, rinsed and drained
• half-fat coconut milk or alpro coconut milk alternative 400ml
• vegetable stock 200ml 
• baby spinach 150g 
• lime 1, plus wedges to serve

Method

• STEP 1.Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
• STEP 2.Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
• STEP 3.Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
• STEP 4.Stir in the spinach until wilted, and squeeze in the lime juice to serve.