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The ingredients needed to make Squash & chickpea curry:
- Get 1 onion, chopped
- Prepare 1-2 cloves garlic, crushed
- Get 1 small Butternut Squash, peeled, deseeded & cut into cubes
- Use 1 tin chopped tomatoes
- Use 1 tin chickpeas, drained & rinsed
- Provide 400 ml vegetable stock
- Take 4 blocks frozen spinach
- You need 1-2 tsp curry powder (depending on how hot it is/how you like it!)
- Take salt & pepper
Instructions to make Squash & chickpea curry:
- Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes. - Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.
- Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender. - Serve with rice or naan bread.
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