• 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

Additions / variations

  • You can add other vegetables like aubergine, pepper, mushroom

Serving suggestions

Serve wits rice, couscous or jacket potato

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