Butternut squash and chickpea curry

Try this chickpea and squash coconut curry for a healthy, vegetarian midweek meal. Alpro coconut milk has less saturated fat and calories than regular

Ingreadient:

• 1 onion, chopped 
• 1 garlic, peeled
• thumb-sized piece ginger, peeled and chopped 
• 1 red chilli, diced
• 1tsp groundnut oil
• ½ tsp turmeric
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp garam masala
• 400g butternut squash, peeled and diced 
• 400 chickpeas, rinsed and drained
• 400ml half-fat coconut milk or alpro coconut milk alternative
• 200ml vegetable stock
• 150 baby spinach
• 1 lime, plus wedges to serve

Directions :

1. Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
2. Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
3. Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.
4. Stir in the spinach until wilted, and squeeze in the lime juice to serve.