Butternut Spinach and Chickpea Curry

Butternut Spinach and Chickpea Curry
Serves 4

2.25 lbs butternut squash, diced
10oz spinach, washed and excess water squeezed out, chopped
1 can chickpeas
1 15oz can crushed tomatoes
1 can coconut milk
4 cloves garlic, minced
1 onion, finely chopped
1 green chilli, finely chopped.
thumb size amount of ginger, minced
chopped cilantro
Juice of 1 lime
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp curry powder
1 tsp fenugreek
Dash cinnamon
2 tsp turmeric
8 black peppercorns

Grind the spices in a pestle & mortar. Fry the onion until translucent over a medium heat in some oil
Add the garlic, ginger and chilli for a minute or so. Add the spices for a minute or so, you’ll start to smell them as they temper. Add the butternut squash and the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.