Chickpea and butternut squash curry is a delicious quick healthy curry. This simple vegan curry is not only minimum fuss to make but it costs less too. It's perfect for mid week dinners or a weekend supper!
Heat the oil in a large pan and then gently sauté the onion for about 3 – 4 minutes until softened.
Once the onion is softened stir in the cumin, coriander, chilli powder and garlic and ginger paste for about 30 seconds.
Add the butternut squash and coat it in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes. Bring to the boil, then turn down, cover the pan and simmer for about 25 minutes stirring occasionally until the butternut squash has softened.
Add the chickpeas and heat through for about 3 minutes.
Season to taste and serve in bowls with the coriander scattered over.