Butternut squash curry
Preparation time: 20 minutes
Cooking time: 25 minutes
Sunflower oil spray
1 onion, diced
3cm piece root ginger, chopped
1 butternut squash, seeded and cubed
2 x 400g (14oz) cans chopped tomatoes
2 x 400g (14oz) cans chickpeas, drained and rinsed
2 tbsp curry paste
300g (10½oz) frozen chopped spinach
6 seeded tortilla wraps
For the salad:
1 cucumber portion, seeded and diced
1 red onion, finely chopped
150g (5oz) low-fat natural yoghurt
2 tbsp chopped mint
1 tsp toasted cumin seeds
Squeeze of lemon juice
1 Spray a large pan with sunflower oil and cook the onion, ginger and squash for 5 minutes until the onion is tender.
2 Add the tomatoes, chickpeas and curry paste and simmer gently for 15 minutes until the squash is tender. Add the spinach and simmer for a further 5 minutes, until the spinach has thawed and the curry is piping hot. Turn into a large serving bowl.
3 Meanwhile, stir together the cucumber, red onion, yoghurt, mint and cumin seeds. Add a squeeze of lemon juice to taste, then spoon into a serving bowl.
4 Warm the tortilla wraps or chapattis according to packet instructions and serve with the curry and yogurt salad.
Recipe and image courtesy of waitrose.com