Butternut Squash and Chickpea Curry

Ingredients

(Serves 4)

• 400g chickpeas (soaked overnight in cold water)
• 200ml reserved chickpea water
• 4 cloves
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, chopped
• 2 garlic cloves, peeled
• 1 inch ginger, peeled and chopped
• 1 red chilli, diced
• ½ tsp turmeric
• 2 plum tomatoes, diced
• 1 tbsp rapeseed oil
• 400g butternut squash, peeled and diced
• 1 tsp garam masala
• 400ml half-fat coconut milk or Alpro coconut milk alternative
• 150g baby spinach
• 3 sprigs coriander leaves, destalked
• 1 lime, plus wedges to serve
• 10 black peppercorns
• Pinch of salt

Method

• Soak the chickpeas in a bowl of water overnight. The next day, drain and rinse them, then place in a pot with fresh water, ensuring they’re fully covered. Simmer for about 45 minutes until they’re al dente. Drain, but reserve the cooking liquid for later use in the curry.
• Heat a dry pan over medium heat. Add the whole spices and toast until the mustard seeds begin to pop. Once toasted, remove from the pan and transfer to a blender. Add the diced onion, garlic, ginger and chilli, along with the turmeric and diced tomatoes. Add a splash of water and blend until smooth.
• In a pot, heat the rapeseed oil over medium heat. Add the blended spice paste and fry for about 30 seconds, allowing the flavours to develop. Stir in the chickpeas, butternut squash and garam masala. Cook for 2 minutes, stirring frequently.
• Season with salt to taste, then pour in the coconut milk and reserved chickpea cooking water. Bring the mixture to a simmer and cook for 30 minutes, or until the sauce has reduced by half.
• Add the spinach and coriander leaves, cooking until the spinach is wilted. Serve the curry with a wedge of lime on the side.