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.