Dive into this delightful one-pot wonder, bursting with the goodness of chickpeas and butternut squash! This vibrant curry is not only incredibly easy to make but also packed with fibre and vitamins, making it a wholesome and irresistible meal for any day of the week.
canned, drained and rinsed
halved
peeled and diced
diced
frozen block
crumbled, for serving
for garnish
Drain and rinse the canned chickpeas. Halve the cherry tomatoes. Peel and dice the butternut squash. Dice the onion.
Add the drained chickpeas, halved cherry tomatoes, diced butternut squash, diced onion, and frozen spinach block to a large pot or saucepan. Sprinkle in the garlic powder and curry powder.
Pour in the water and vegetable stock. Stir gently to combine the ingredients.
Cover the pot with a lid and bring the mixture to a simmer over medium heat. Reduce the heat to low and cook for 20 minutes, or until the butternut squash is tender and the spinach has fully defrosted and cooked through. Stir occasionally to prevent sticking.
Ladle the hot chickpea and butternut squash curry into serving bowls. Garnish with crumbled feta cheese and a sprig of fresh basil before serving.
For an extra layer of flavour, sauté the onion and garlic powder in a tablespoon of olive oil for 5 minutes before adding the other ingredients.
If you prefer a thicker curry, mash some of the butternut squash against the side of the pot with a spoon after it's cooked.
This curry is excellent for meal prepping! Cook a larger batch and store individual portions in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months.