Pumpkin and chickpea curry

Ingredients (serves 4)

• Butternut squash600 g
• Chickpeas, cooked / tinned400 g
• Coconut milk (tinned)200 g
• Tinned tomatoes400 g
• Onion100 g
• Spinach100 g
• Rapeseed / sunflower oil10 g
• Rice (dry)200 g

Also: Garlic, ginger, curry powder, chilli, salt

Method

1. Get ready: peel the pumpkin (600 g), scoop out the seeds and cut it into 2 cm cubes. Finely chop the onion (100 g) and chop 2 garlic cloves and a small piece of ginger.
2. Rinse the rice (200 g), pour over 400 ml of water and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for 15 min.
3. While the rice cooks, heat 1 tbsp oil (10 g) in a pot over medium heat. Fry the onion, garlic and ginger for 5 min, adding the curry powder and chilli for the last minute.
4. Add the pumpkin, tomatoes (400 g) and coconut milk (200 g). Bring to the boil, then cover and simmer over low heat for 20 min until the pumpkin is soft.
5. Drain and rinse the chickpeas (400 g). Add them and the spinach (100 g) to the curry, simmer over low heat for 5 min and season lightly with salt.
6. Serve with the rice. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.