How to Make Butternut Squash and Spinach Curry

Ingredients

• 1 tbsp ground nut oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 3 cm (1¼-inch) piece fresh ginger, finely chopped
• 2¾ oz (75 g) korma curry paste
• 1 small butternut squash, peeled, deseeded and cut into bite-sized cubes (about 425 g/15 oz prepared weight)
• 14 oz (400 g) canned chickpeas, drained and rinsed
• 10 fl oz (300 ml) light coconut milk
• 18 fl oz (500 ml) water
• ½ tsp salt
• 7 oz (200 g) brown basmati rice
• 7 oz (200 g) fresh spinach leaves
• large handful of fresh coriander leaves

1. Heat the oil in a large saucepan, then add the onion and cook over a medium–low heat for 5 minutes, or until soft. Add the garlic and ginger and cook, stirring, for 1 minute.
2. Increase the heat to medium–high, add the curry paste and cook for 2 minutes. Add the squash, chickpeas and coconut milk, stir well and bring to a simmer. Reduce the heat to low and simmer for 25 minutes, or until the squash is tender.
3. Meanwhile, put the water into a saucepan with the salt, cover and bring to a simmer. Add the rice and simmer for 25 minutes, or until the rice is tender and the water has been absorbed.
4. Stir the spinach into the curry and leave it to wilt for 1 minute. Scatter the coriander leaves over the curry and serve immediately with the rice.