1 tablespoon olive oil

2 cloves of garlic, crushed

1 large onion, peeled and chopped

½ a butternut squash, peeled and chopped up into chunks

3 teaspoons curry powder (or 1 tsp turmeric, 1 tsp ground coriander & 2 tsp garam masala)

2 cans of chickpeas, drained

1 can of chopped tomatoes or a carton of tomato passata

500ml of water

1 teaspoon bouillon or 1 stock cube (or use low salt bouillon if preparing for young children)

2 handfuls of spinach (fresh or frozen)

Can of coconut milk

Fry the onion and garlic in the oil for around 3-5 minutes or until they are soft

Add the butternut squash and the curry powder / spices and cook for a few minutes

Add the chickpeas, chopped tomatoes (or passata), stock/water and coconut milk

Bring to the boil and simmer until the vegetables are cooked and the sauce has thickened, around 30 minutes.

Turn down heat and simmer for 20 mins, or until the vegetables are soft

Turn the heat down and add the spinach, then simmer for a further few minutes

Add salt and pepper to taste. Be careful not to add salt to meals for young children or babies

You can add other vegetables like aubergine, pepper, mushroom