Butternut Squash and Chickpea Curry | Recipe Cart | Recipe Cart

Ingredients

• 1 large onion (finely chopped )
• 2 tbsp olive oil
• 1 thumb-size piece of ginger (peeled and grated)
• 3 cloves of garlic (minced)
• 1 tsp finely chopped red chilli
• 1 tsp cumin seeds (toasted)
• 1 heaped tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp Garam Masala
• 1 14.5oz can of chopped tomatoes (400g)
• 2 1/2 cups butternut squash (380g) (peeled and cut into cubes)
• 1 large green bell pepper (pith and seeds removed then cut into medium chunks)
• 1 15oz can of chickpeas (420g) (drained )
• 2 cups of vegetable stock (400ml)
• 3 cups of fresh spinach (90g)
• A small handful of fresh cilantro/coriander (leaves & stems, chopped + more for garnish)
• 1/2 tsp of sea salt
• 1/4 tsp freshly ground black pepper