Glenisk‏Verified account @Glenisk 16h16 hours ago

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

chickpea, spinach & squash curry