Butternut Squash Chickpea Curry

Heat the coconut oil in a deep pan and fry the onion over low heat for 7-8 minutes until slightly coloured. Stir in the garlic, ginger and red chilli and cook for another 2-3 minutes.
1 tbsp coconut oil
1 large onion
2 large garlic cloves
1 tbsp ginger
½ red chilli
Next, stir in the spices and cook for another minute, stirring continuously and careful not to burn them. Add the butternut squash, chickpeas, coconut milk and vegetable stock and turn the heat up to bring to a boil.
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
400 g butternut squash
1 can (14 oz / 400 g) chickpeas
1 can (13.5 fl. oz / 400 ml) coconut milk
200 ml vegetable stock
Lower the heat and simmer covered with a lid for 20 minutes or until the butternut squash is fork-tender. Stir occasionally to prevent the curry from burning. If it looks too runny, you can squash some of the chickpeas and butternut squash with the back of your spoon.
When you're happy with the consistency, stir in the lemon juice and baby spinach, and cover with a lid for 2-3 minutes to allow the spinach to wilt. The curry will continue to thicken as it cools down.
Juice of 1 lime
100 g baby spinach
Serve hot with basmati rice, naan bread or chapattis and with extra lime wedges if you like.