Chickpea and whatever veg curry

Cooking Time: 50-60 minutes

Ingredients

Get a large pan on a medium heat and chuck in a splash of olive oil.
Add the chopped onions and add a few tablespoons of the curry paste and leave for 10 minutes, stirring occasionally (you don’t want to burn the paste).
Chuck in the veg (we based this meal on butternut squash) and stir, coating the squash in the paste. Cook for 10 minutes.
Add in your tomatoes, and a splash of water (about 150-200 ml). Put on the lid and gently boil for 15 minutes.
Remove the lid and cook for a further 15 minutes, or until sauce has reduced.
Drain and pour in the chickpeas and spinach, then add the coconut milk, to your liking (use whole tin to avoid wasting any).
Season to taste.
Serve with rice or some Naan (save yourself some washing up)