Butternut squash, chickpea & spinach curry
This comforting butternut squash and chickpea curry is ready in half an hour and makes a great mid-week meal. Serves 2. Prep time: 25 minutes
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Ingredients
- 2 teaspoons vegetable oil
- 1 small red onion, chopped
- 300g butternut squash, diced
- 1 red pepper, diced
- 1 teaspoon medium curry powder (or to taste)
- 1 x 227g can chopped tomatoes
- 1 x 210g can chickpeas in water, drained and rinsed
- 175ml reduced-salt vegetable stock
- Freshly ground black pepper
- 80g spinach leaves
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