Cooking time 45 minutes
Preparation time 15-20 minutes
One medium butternut or red onion squash
2-3tbs olive oil
½ tsp cayenne pepper
2 cartons/cans chickpeas 380g/400g
1 can coconut milk 400ml
1 carton coconut cream 250ml
1 bag baby leaf spinach 200g
Juice of ½ lime
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
1 small red chilli
2 small red onions – peeled and coarsely cut
3 cloves garlic – peeled and squashed but not crushed
2” ginger – peeled and cut into small pieces
Preheat the oven to 175°C 350°F Gas Mark 3
Start by preparing the squash. Peel, deseed and chop into approx 2 cm squares (not an exact science). Place the cubes of squash in a roasting tin with 2-3 tbs olive oil and cover thoroughly. Now sprinkle with cayenne pepper.
Place this in the oven and check after 30 minutes. It is ready when there are a few brown edges, not burning just caramelised.
While the squash is cooking you can prepare the rest.
Put all the spices in the food processor with the onion, garlic and ginger and mix until in a reasonably smooth paste.
Melt coconut oil in a large pan and add the paste. Fry this over a medium heat for at least 5 minutes stirring frequently. Once you have done this add the chickpeas and fry again for a couple of minutes. Now add the coconut milk and coconut cream. Bring to the boil and simmer until the squash is ready.
Once the squash is ready add it to the sauce and stir gently, you don’t want the squash to go mushy!
Wash your spinach, I do this in a salad spinner. Now add it one handful at a time to the curry stirring gently each time until it wilts. Once the spinach is cooked add the juice of half a lime and stir. Now you are ready to serve. Enjoy!