Squash & chickpea curry

Name: Squash & chickpea curry
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 onion, chopped; 1-2 cloves garlic, crushed; 1 small Butternut Squash, peeled, deseeded & cut into cubes; 1 tin chopped tomatoes; 1 tin chickpeas, drained & rinsed; 400 ml vegetable stock; 4 blocks frozen spinach; 1-2 tsp curry powder (depending on how hot it is/how you like it!); salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

Tasty, filling & great for batch cooking using ingredients you can keep in your store cupboard!

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

Tasty, filling & great for batch cooking using ingredients you can keep in your store cupboard!

Saved

Ingredients

30 minutes

4 servings

1onion, chopped
1-2 clovesgarlic, crushed
1small Butternut Squash, peeled, deseeded & cut into cubes
1 tinchopped tomatoes
1 tinchickpeas, drained & rinsed
400 mlvegetable stock
4 blocksfrozen spinach
1-2 tspcurry powder (depending on how hot it is/how you like it!)
salt & pepper

Saved

Steps

30 minutes

1

Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes.
Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.
2

Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender.
Serve with rice or naan bread.