Butternut Squash & Chickpea Curry

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 1 tbsp grated fresh ginger
• 3 tbsp curry powder
• 1 tsp ground cinnamon
• 1 butternut squash (about 1kg), peeled and diced
• 2 x 400g tins chickpeas, drained
• 2 x 400ml tins coconut milk
• 1 x 400g tin chopped tomatoes
• Salt, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes until softened.
2. Add the garlic, ginger, curry powder, and cinnamon and cook for 1 minute, stirring constantly.
3. Add the butternut squash and stir to coat in the spices.
4. Stir in the chickpeas, coconut milk, and chopped tomatoes. Bring to a simmer.
5. Reduce the heat and cook uncovered for 25-30 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.
6. Season with salt to taste.
7. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat until piping hot, serving with rice.