Vegan butternut squash, spinach & chickpea curry

An easy, tasty and healthy recipe that will satisfy any curry lovers. This protein rich vegan recipes contains a host of healthy ingredients such as turmeric, pulses, coriander, butternut squash and coconut oil and let’s not forget the fresh chili 

Ingredients 

• 1 large tablespoon of coconut oil 
• 1 teaspoon each (turmeric and coriander) 
• 2 teaspoon of curry powder (or more, if you like your curry spicy)
• 1.5 – 2 inch fresh ginger, peeled and chopped 
• 2 cloves garlic, chopped 
• 1 red onion, sliced 
• 1 small butternut squash (approx 500g, peeled, deseeded and cubed – 1 inch) 
• 200g cherry tomatoes, halved 
• 1 tin of organic coconut milk 
• 1 teaspoon of Himalayan salt 1 fresh chili, deseeded and halved 
• 1 tin chickpeas (or white bean, lentils or a mix), rinsed and drained 
• 100g organic frozen spinach or fresh A few sprigs of fresh coriander to serve

Directions 

1. In a large pot, melt the coconut oil and add the turmeric, coriander and curry powder and fry for 1-2 minutes. Add in the ginger, garlic and onion and cook this for a further 5 minutes on a medium heat 
2. Add the butternut squash and mix in thoroughly so it’s covered with all the gorgeous spices 
3. Mix in the cherry tomatoes, coconut milk, salt and fresh chili. Bring to the boil, reduce the heat to a simmer and cook for a further 10-15 minutes 4
4. 5 minutes before serving, take out the fresh chili and add in the the beans and spinach 
5. To serve, sprinkle with fresh coriander and a dollop of dairy free yogurt, naan bread and wholegrain rice, as you wish.