All good things in this curry. It's filling & tasty too!
Serves 4 Approx 55p per person
Prep 20 mins Cooking 30 mins
1 onion, chopped
1-2 cloves garlic, crushed
1 small butternut squash, peeled, deseeded & flesh cut into cubes
1 tin chopped tomatoes
1 tin chickpeas, drained & rinsed
400ml vegetable stock
4 blocks frozen spinach
1-2 tsp curry powder (depending on how hot it is/how you like it!)
salt & pepper
Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes.
Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.
Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender.
Serve with rice or naan bread.