Experiments in Living

This one’s for Half Pint Pixie. Happy now are we?

Ingredients:

1 white onion, sliced

1 tin of chick peas

2 large handfuls of spinach (or kale if you prefer)

1 butternut squash

100ml water

2 teaspoons chat masala powder

1 tablespoon oil (any veg oil that has a mild flavour will do)

Method:

Slice the onion so that you have long strips. Prepare the butternut squash and cut into chunks. Fry the onion in the oil until softened, then add the butternut squash. When the onions are starting to catch it’s time to add the water and chat masala. Put the pan lid on and leave for about 15 minutes until the butternut squash is starting to soften. Add more water if it is starting to stick. Give it a stir and add the chick peas and spinach. Cover again and leave for another 5 mins. By now the spinach should have cooked down. The curry is cooked when the squash is soft and squishy and the water has all been absorbed.

Serving suggestion: Why not try with a baked potato?

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Tags: butternut squash, chick pea, curry, food, spinach, vegan, vegan mofo, vegetarian