Oils/Fats

• Oil of choice, 4 tbsp

Vegetables/Fruits

• Butternut Squash, 1 Medium
• Chickpea, 240g drained
• Chopped Tomatos, 300g
• Red onion, 2 medium
• Spinach (frozen) 100g
  
  Herbs/Spices
• Chilli Powder, 1/2 tsp
• Cumin Seeds, 1 tsp
• Garam Masala, 1 1/2 tsp
• Garlic, 6 cloves
• Ginger, 1 inch
• Ground Coriander, 1/2 tsp
• Salt, To Taste
• Turmeric, 1/4 tsp
  
  Others
• Coconut milk, 200g
• Water, 150ml

Preparation
• Prepare Vegetables - Peel and dice Butternut Squash, Red Onions and finely chop Garlic Cloves and Ginger
• Drain tin of Chickpeas and set aside
• Defrost Spinach
• Preheat oven to 180°C Fan

Cooking
• Drizzle Butternut Squash with 2 tbsp Oil, Salt (1/2 tsp but adjust to taste) and Pepper and place in the oven for 35-40 minutes until cooked and browning on the edges.
• Heat 2 tbsp Oil over medium heat, add Cumin Seeds and temper until they start to pop then add Garlic, Ginger, and Onion and sauté for 5-7 minutes
• Add Chopped Tomatoes and Salt (1/2 tsp but adjust to taste) and cook until Tomatoes have broken down and started to dry out, around 5-7 minutes
• Add Ground Coriander, Chilli Powder and Turmeric, fry for 30 seconds
• Add Coconut Milk and Water, bring to a simmer and cook for 8-10 minutes
• Transfer to a food processor or use a hand blender to blend to your desired consistency. Add back to pan
• Add drained Chickpeas and Spinach. Cook for a further 10 minutes
• Add the roasted Butternut Squash, mix and adjust seasoning to taste

Assembly
• Top with chopped fresh coriander and serve with garlic naan or rice and a mint yoghurt