Butternut Squash, Chickpea and Spinach Curry

I don't love curry but Scott does and I liked this one because it had butternut squash instead of potatoes. Not a regular for us but nice to toss in every once and a while.

1 butternut squash (6-8 inches), peeled and diced

200 g spinach, chopped

1 tin chickpeas

1 tin tomatoes

1 tin coconut milk

2 cloves garlic, finely chopped

1 onion, finely chopped

1 green chili, finely chopped

thumb size amount of ginger, peeled and finely chopped

handful of chopped fresh coriander

half a lemon

1 Tbsp cumin seed

1 Tbsp coriander seed

1/2 Tbsp turmeric

8 black peppercorns

Grind the spices in a pestel & mortar.

Fry the onion until translucent over medium heat in some oil. Add the garlic, ginger and chili for a minute or so. Add the spices for a minute or so, you'll start to smell them as they temper. Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.

Drain the chickpeas and add to the sauce. Also add the spinach. When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go. Salt to taste and serve with rice and/or flatbreads.