Butternut Squash & Chickpea Curry

A warming butternut squash and chickpea curry with spinach.

1 large onion (200g), chopped finely
2 tsp coconut oil
1 thumb size piece of ginger, peeled and grated
3 cloves of garlic, minced
1 tsp finely chopped red chili
1 tsp cumin seeds, roasted
1 heaped tsp turmeric
1 tsp ground coriander
½ tsp Garam Masala
1 x 400g tin of chopped tomatoes
380g butternut squash, cut into cubes, skin left on
1 green bell pepper (180g), chopped
230g cooked chickpeas
400ml vegetable stock
100ml water
150g baby spinach
A small handful of fresh coriander, leaves & stems, chopped + more for garnish
A good pinch of sea salt
Some freshly ground black pepper

View the full recipe at The Last Food Blog →