Spinach and Butternut Squash Curry

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Ingredients

• 1 white onion, sliced
• 1 tin of chick peas
• 2 large handfuls of spinach (or kale if you prefer)
• 1 butternut squash
• 100ml water
• 2 teaspoons chat masala powder
• 1 tablespoon oil (any veg oil that has a mild flavour will do)

Method

• Slice the onion so that you have long strips.
• Prepare the butternut squash and cut into chunks.
• Fry the onion in the oil until softened, then add the butternut squash.
• When the onions are starting to catch it’s time to add the water and chat masala.
• Put the pan lid on and leave for about 15 minutes until the butternut squash is starting to soften.
• Add more water if it is starting to stick.
• Give it a stir and add the chick peas and spinach.
• Cover again and leave for another 5 mins. By now the spinach should have cooked down.
• The curry is cooked when the squash is soft and squishy and the water has all been absorbed.
• Serve with baked potato or rice

About

• Difficulty: Experienced
• Preparation: Other
• Provides: 2 servings
• Vegginess:: Vegan

Type

• Main

Timings

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes

Allergy details

• Dairy free
• Egg free

Author

This recipe was reproduced with the kind permission of Kate Saltfleet.

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