This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices.
Put all of the main ingredients into a large saucepan. Cook over a medium heat for 25 minutes (or more if you would like it to be more soft in texture).
Add the garam masala and mango chutney before serving.
Serve with rice and naan bread.
Note 1 - Vegetables
I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.
Note 2 - Cauliflower
The smaller you cut this, the more it will soften and break down. So if you want big chunks, leave it large. If you want it to break down (that's how I like it) cut it smaller and/or cook it for longer. You could also use frozen cauliflower.