Ingredients

• 1 tablespoon oil
• 1 large diced onion
• 2 finely chopped garlic cloves
• 1 peeled, deseeded, and diced butternut squash
• 2 tablespoons curry powder
• 1 can drained chickpeas
• 1 can chopped tomatoes
• 1 can coconut milk
• 100g spinach
• 300g long grain rice

Methods

Let's make the roast pork

1. Heat oil in a large pan.

2. Add diced onion and chopped garlic; cook until softened without browning (approximately 3-4 minutes).

3. Stir in curry powder and cook for an additional 1-2 minutes.

4. Add diced butternut squash, ensuring it is well-coated in the flavoured onion and garlic.

5. Pour in coconut milk and tomatoes; stir well and bring to a boil.

6. Reduce heat.

7. Add drained chickpeas and simmer for about 20 minutes.

8. Introduce spinach, stir well, and cook for an additional 5 minutes.

9. Serve over boiled rice prepared according to packet instructions.