Seasonal chickpea and squash curry

Directions

1. Peel the squash and deseed, cut into 2 cm cubes. Peel and chop the onions, peel and grate the garlic and ginger and set aside.
2. Heat a large deep pan, add your coconut oil then the onion with a pinch of salt, cook for 5 minutes on medium low heat until they start to soften. Add the squash and cook for another 3-4 minutes, add the ginger and garlic, stir through then add your spices with a splash of water. Add the chickpeas, tomato paste and enough water to cover everything. Cook with the lid on for about 30 minutes, adding more water to loosen if it becomes to dry. The chickpeas and squash should be tender and melting by the end.
3. Stir through coriander, you could also stir through some spinach at this point so you don’t need extra greens on the side.
4. I served with brown rice and a dollop of coconut yoghurt mixed with lime juice and sliced fresh green chiles.
5. * I used tomato paste because that’s just what I had to hand but fresh tomatoes or tinned or passata will also work beautifully.