Butternut Squash Chickpea Curry

Updated at: Sat, 09 Sep 2023 08:59:35 GMT

Step 1

In a saucepan toss in diced onions. Add turmeric powder, cumin powder, coriander powder, 1 teaspoon salt and red chilli. Let that cook until the onions are transparent. Add diced tomatoes. Cook until they turn mushy. Let this cool and blitz for a paste.

Step 2

In a small bowl, dilute the veg stock cube with hot water and pour it into the saucepan with the tomato onion mix. Add 1/4 milk and Greek yogurt

Step 3

Add in the diced butternut squash and cook them for 5 minutes under a high flame, ensuring the pot has enough water to cover the squash. Add the chickpeas and cook for 8 minutes keeping the lid on. Add a teaspoon of salt. Toss in the bag of baby spinach. This will cook down in 2 minutes. Check for seasoning.

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