Squash, Spinach And Chickpea Curry - cooking recipe

Ingredients

1 None onion, sliced
1/4 cup mild curry paste
2 1/4 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
1 cup vegetable stock
1 can (15 oz) chickpeas, drained and rinsed
7 oz baby spinach
2 tbsp chopped cilantro
None None Steamed rice, to serve

Preparation

Spray a large saucepan with no stick cooking spray and heat on medium. Cook onion for 5 mins, stirring, until soft. Add curry paste and stir for 1 min, until fragrant. Add squash and stir to coat.
Add stock, chickpeas and 1 cup water. Bring to a boil. Reduce heat to low; cover and simmer for 15 mins, until squash is tender. Add spinach and simmer for 1 min, until just wilted. Stir in cilantro. Serve with steamed rice.