Baked Butternut Squash and Chickpea Curry | Recipe Cart

Ingredients

• 800 g (or 30 oz) butternut squash cut into small pieces (note 1)
• 1 1/2 tbsp olive oil
• ½ tsp sea or kosher salt
• 1 1/2 tbsp oil - olive, sunflower, groundnut or canola
• 1 onion - finely chopped
• 2-3 green chillies - finely chopped
• 1 inch of ginger - finely chopped
• 4 cloves of garlic - crushed
• 1 1/2 tbsp curry powder
• 1 tbsp garam masala
• 1 1/2 tsp ground cumin
• 1 1/2 tsp turmeric
• 300ml (or 1 ¼ cup ) (or 10 fl oz) vegetable stock
• 2 tbsp tomato puree
• 1 400g (or 14oz) can of chickpeas - rinsed and drained
• 250g (or 9 oz) spinach
• 300ml (or 1 ¼ cups) (or 10 fl oz) sour cream
• 4 tbsp peanuts to serve (optional)
• 1 large handful of chopped coriander