Creamy Coconut Curry with Chickpeas, Squash & Tofu

Ingredients

• 1 heaped tsp coconut oil
• 1 white onion, finely chopped or grated
• 2 garlic cloves, minced or grated
• 1 tsp ginger paste
• 1 tsp lemongrass paste
• 1 carrot, grated
• 1 can of chopped tomatoes
• 1 can of coconut milk
• 200ml boiling water
• 1 low sodium vegetable stock
• Sea salt and black pepper
• 2 tsp garam masala
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp ground coriander
• 250g firm tofu, chopped into bitesize pieces
• 350g butternut squash, peeled and chopped into bitesize pieces
• 1 orange bell pepper, chopped
• 50g spinach
• 1 can of chickpeas, drained and rinsed
• 2 tbsp of coconut cream
• 1 handful of fresh coriander (optional)
• 1 lime, juice (optional)
• 150g of basmati rice (2 servings) – adjust to the number of people eating.
• Vegan naan or Chapatti (optional)