Butternut squash, cauliflower & chickpea curry

Name: Butternut squash, cauliflower & chickpea curry
Ingredients: 1 tbsp oil; 1 onion, chopped; 3 cloves garlic, minced; 5 tbsp curry paste of choice (I used medium); 1 butternut squash, cut into chunks; 1 cauliflower, cut into chunks; 1 can chickpeas, drained; 1 can coconut milk; 300 ml water; 100 g spinach; 100 g frozen peas; 30 g coriander; Salt and pepper

kd1 @cook_7545925

I made this curry with my weekly veg from Season Supply

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1 tbsp oil
1 onion, chopped
3 cloves garlic, minced
5 tbsp curry paste of choice (I used medium)
1 butternut squash, cut into chunks
1 cauliflower, cut into chunks
1 can chickpeas, drained
1 can coconut milk
300 ml water
100 g spinach
100 g frozen peas
30 g coriander
Salt and pepper

Cooking Instructions

1

Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
2

Once the onions are tender, add the curry paste and stir through for a minute or so. Then add the squash, cauliflower, chickpeas, coconut milk and water. Bring to the boil, then reduce the heat and simmer until the cauliflower and squash are tender.
3

Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
4

Great served with pitta or naan bread or rice