Chickpea & butternut squash curry

• Butternut squash1
• Chickpeas1 × 400g tin
• Brown onions150g
• Garlic2 cloves
• Medium curry powderstore cupboard1 tbsp (15g)
• Coconut milk1 × 400ml tin
• Frozen chopped spinach150g
• Basmati rice300g

Plus salt and pepper. About £3.30 for the amounts used.

Method

1. 1

   Peel and deseed 1 butternut squash and cut into cubes.

2. 2

   Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves and 1 tbsp curry powder for 1 minute.

3. 3

   Add the squash, 1 drained tin chickpeas, 1 tin coconut milk and 200ml water. Simmer for 20 minutes until the squash is tender, adding 150g frozen spinach for the last 5 minutes. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.