Ingredients

• 2 onions
• 2 tbsp canola oil
• 1 medium butternut squash (pumpkin)
• 1/2 cauliflower (or a whole small one)
• 1 fresh red chilli (optional)
• 4 cloves of garlic
• A bunch of fresh coriander
• 3 tsp curry powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tin of chickpeas (400g)
• 1 tin of diced tomatoes (400g)
• 100g baby spinach or leaf of your choice
• 1 500g tub of natural yoghurt (optional)

Directions

1. Get all your ingredients and equipment ready. Fill and boil the kettle.

2. Peel and slice the onions to a medium fine dice.

3. e butternut squash into 1.5cm approx cubes.

4. Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks.

5. Heat the oil on a medium high heat, and when hot add the curry powder, paprika and cumin. Stir for 30 secs then add the onion.

6. Cook onion for 1-2 minutes then add the cauliflower and squash. If it sticks to the pan, add a small dribble of water as needed.

7. Cook together for 4-5 minutes, to infuse the flavours, moving the ingredients around every minute or so.

8. Crush in the garlic. Add the chilli if desired. Add most of the coriander, including the stalks (reserve a few leaves for garnish).

9. Add drained & rinsed chickpeas, tin of tomatoes, and about half a cup of water. Add a pinch of chilli flakes if more heat is desired. Season and stir well.

10. Cook on a medium heat for around 15 minutes or until vegetables are tender. Stir occasionally. Add a splash of water if it begins to look dry.

11. Add spinach and stir through. Adjust consistency with more water if necessary. Check flavour and add more salt as desired.

12. Spoon some of the yoghurt over curry if desired. Serve with clove rice.

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