IN PROGRESS

Ingredients

• 1 onion, chopped 
• 1 garlic, peeled
• thumb-sized piece ginger, peeled and chopped 
• 1 red chilli, diced
• 1tsp groundnut oil
• ½ tsp turmeric
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp garam masala
• 400g butternut squash, peeled and diced 
• 400 chickpeas, rinsed and drained
• 400ml half-fat coconut milk or alpro coconut milk alternative
• 200ml vegetable stock
• 150 g baby spinach
• 1 lime, plus wedges to serve

Method

• STEP 1Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
• STEP 2Heat 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 3Mix 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 4Stir in the spinach until wilted, and squeeze in the lime juice to serve.