Butternut and chickpea curry

Ingredients

• 1 kilogram butternut, peeled, seeds removed, cut into bite-sized chunks
• 1/4 cup vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, halved and thinly diced
• 2 cloves garlic, finely chopped
• 1 thumb ginger, peeled and grated
• 1 red chilli, seeds removed, finely sliced
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 400 grams tin chickpeas, rinsed and drained
• salt and freshly ground black pepper
• 70 grams baby spinach leaves
• cooked rice and chapati to serve