Butternut Squash Curry

Healthy and filling, with a subtle but fragrant taste. It's also quick and easy and has a lot of iron and vitamin C, thanks to the spinach and chickpeas. Lemon juice helps the body absorb iron easier, which is why I always put a few drops on to raw spinach or in meals that include spinach.

You'll need a large pot as this recipe does 4 generous portions (2 portions if you have an appetite like my husband ;)
If you want to make less just half the amounts, or freeze a couple of portions for a quick lunch or dinner.


Serves 4

Ingredients:

1 butternut squash, peeled and diced into chunks
200g spinach
1 400g tin chickpeas, washed and drained
1 400g tin of chopped tomatoes
200ml vegetable stock
4 Tbsp coconut milk
2 garlic cloves chopped
1 onion chopped
1 tsp lemon juice
2 tsp ground coriander or coriander seeds ground up
2 tsp cumin seeds, ground up
1 tsp ginger
Handful of fresh coriander
Salt and Pepper to season


Mix together the ground coriander and ground cumin.

In a large pot over medium heat, fry the onion in vegetable oil until soft.
Add the garlic and ginger, then the coriander/cumin mix.
Add the butternut squash and coat in the ingredients in the pan, cooking for a few minutes.
Add the tomatoes, coconut milk and stock and cover with a lid, cook for 15 minutes on low until the squash has softened.
Add the drained chickpeas and spinach and cook for another 5-10 minutes with the lid on.
Add the coriander and lemon juice, a dash of salt and pepper and serve with rice.