Chickpea, spinach and squash curry

Ingredients

• 2 teaspoons oil
• 2 medium onions, peeled and diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons Dijon mustard
• 1 butternut squash, peeled and cubed
• 400ml hot vegetable stock
• 200ml natural yoghurt
• 5 large handfuls spinach
• 1 x 400g tin chickpeas, drained and rinsed

Directions

1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
3. Pour in the stock and stir through the yoghurt until well combined.
4. Bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
5. Once the squash is tender, add the spinach and chickpeas.
6. Serve the curry as you like – it's great with some fluffy brown or basmati rice.

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