A delicious vegetarian curry with butternut  squash, chickpeas and spinach

Butternut Squash & Chickpea Curry

1. Add olive oil and salt and mix until the  squash pieces are evenly coated. Bake for 25-35 minutes at 400F the squash pieces start to brown.

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2. Gently fry the onion, garlic and ginger for around 5 minutes until the  onion is translucent.

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3. Toast the peanuts for a few minutes, until, they begin to  brown. ensuring they cook evenly. 

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4. Add the curry powder and other ingredients and simmer until the  chickpeas are tender.

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5. Remove the squash from the oven add it to the curry. Top with fresh coriander and toasted peanuts.

Serve with rice or naan bread

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