This meal always brings back good memories of living in digs with 5 of my girlfriends, peeling butternut in the lounge so we didn’t miss out on the mindless conversations going on while we were on cooking duty.
- 1 can cooked chickpeas
- 1 medium butternut
- A large bunch of spinach
- 1 large onion
- 4 large tomatoes *cheat’s version (it’s Monday, cheating is allowed): 1 can tomato and onion mix*
- A bunch of coriander
- Curry powder/curry paste to taste
- Salt and pepper to taste
- T Tbsp oil
Chop up the butternut, spinach, tomatoes, and onion (Unless you are *cheating*). Heat up the oil in a large pot, and sauté the onions and curry powder or paste until the onions are soft. Add the tomatoes and sauté on medium-high heat for another minute or so. Add the chopped butternut, and cover with boiling water. Add salt and pepper to taste.
Bring to the boil, then lower the temperature and simmer until the butternut is almost cooked. Add the spinach until wilted, and finally the chickpeas. When the butternut and spinach are cooked, stir the coriander into the curry and serve with rice or naan bread.