This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices.
Preheat your oven to 180c.
Toss the butternut squash cubes in approx 75g of curry paste.
Place on a baking sheet and roast in the oven for 30 minutes.
Whilst the butternut squash is roasting you can start preparing your curry sauce.
Heat the oil in a large, heavy bottomed pan. Once heated add the chopped onion, garlic, ginger and the remaining 75g of curry paste.
Fry over a low heat for around 5 minutes, stirring frequently.
Add your passata, chopped tomatoes, drained chickpeas, mango chutney and garam masala. Cook for a further 20 minutes.
Finally stir in your roasted butternut squash and spinach and cook until the spinach is wilted and it is all cooked through.
OPTIONAL: Sprinkle with cashew nuts and chopped coriander.
Serve with rice and naan bread.