Spiced Butternut Squash & Chickpea Curry

Ingredients

• 700 g butternut squash
• 400 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 2 onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tbsp curry powder
• 300 ml vegetable stock
• 2 tbsp vegetable oil

Method

1. 1

   Peel and cube the butternut squash into 2cm chunks. Dice the onions, mince the garlic, and grate the ginger.

2. 2

   Heat the oil in a large pan, soften the onions for 7 minutes, then add the garlic and ginger for 2 minutes.

3. 3

   Stir in the curry powder and cook for 1 minute until fragrant.

4. 4

   Add the squash, tomatoes, and stock. Bring to a boil, then cover and simmer for 20 minutes.

5. 5

   Drain and rinse the chickpeas, add to the pan, and cook uncovered for a further 10 minutes.

6. 6

   Season well and cool before freezing. The squash will become slightly softer on reheating, which works beautifully.