Butternut Squash Chickpea Curry

Ingredients (serves 3):

• 1 tablespoon extra virgin olive oil

• 1/2 medium onion, chopped

• 3 garlic cloves

• 2 tablespoons grated fresh ginger

• 1 teaspoon ground turmeric

• 2 tablespoons Thai red curry paste

• 1 small butternut squash, cubed

• 1 400g can chickpeas, drained and rinsed

• 500ml low sodium vegetable stock

• 1 teaspoon coconut aminos

• 70g raw cashews, soaked in boiling water for 30 minutes

• 180ml water

• 3 large handfuls baby spinach leaves

• Juice of one lime

• Fresh mint leaves and coriander, chopped

• Salt and pepper, to taste

• Red pepper flakes, to taste

Instructions - prep time 15 mins, cooking time 20 mins:

Heat a large saucepan over a medium heat. Add the olive oil and onion and sauté for a few minutes until soft. Add the garlic, ginger, turmeric and curry paste, and cook for 2 - 3 minutes.

Add the butternut squash and cook for 3 minutes. Add the chickpeas, vegetable broth and coconut aminos. Reduce the heat to medium-low, cover and simmer until the butternut squash is tender (about 10 minutes).

Drain the cashews and place in a blender with the water. Blend until the mixture is creamy and smooth - add more water if needed. Add the cashew cream to the squash and bring the mixture back to the boil.

Stir in the spinach and cook until wilted (approx. 2 minutes). Turn off the heat and add the lime juice, salt and pepper and red pepper flakes as needed.

Top with the mint and coriander leaves. Serve with quinoa or brown rice.