Butternut Squash, Chickpea and Spinach Curry

Serves: 4

Choose organic where possible

Ingredients

• 1 Butternut squash 6-8 inches high, peeled and diced with seeds scooped out
• 200g Spinach
• 400g chickpeas (1 can)
• 1 tin of tomatoes
•  1 tin coconut milk
• 2 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 1 green chilli, finely chopped (more if you like it very spicy)
• 1inch of ginger root, peeled and finely chopped
• A handful of chopped fresh coriander
• Half a lemon

Spices

• 1 tbsp cumin seed
• 1 tbsp coriander seed
• ½ tbsp turmeric
• 8 black peppercorns

Method

• If serving with brown rice, then add 50g rice per person to a pan of water, bring to the boil and simmer for 25-30 minutes until the rice is tender.
• Grind the spices in a pestle and mortar
• Lightly fry the onion until translucent over a medium heat in small amount of coconut oil
• Add the garlic, ginger and chilli, stirring and cooking for 2 minutes
• Add the spices stir well and cook for a further 2 minutes
• Add the butternut squash and coat in the ingredients in the pan, cook for a further 2-3 minutes
• Add the tomatoes and coconut milk, cook for 10-15 minutes until the squash is cooked and you can push a fork through it
• Drain and rinse the chickpeas, add to the pan along with the spinach
• Cook for a couple of minutes and serve, sprinkle over the fresh coriander and a squeeze of lemon.