A colorful and comforting spinach and squash curry, perfect for the summer/autumn transition. This dish incorporates a variety of spices and vegetables, offering a hearty meal that's both nutritious and flavorful.
1: Preheat the oven to 200C.
2: Cube the squash, drizzle with olive oil and salt, and roast for 30 minutes in the oven.
3: Slice the onion into half-moons, dice the chilli, and mince the garlic and ginger.
4: Measure out all the spices and have them ready.
5: Heat oil in a pan and fry onions for 5-7 minutes until just browning round the edges.
6: Add garlic, ginger, and chilli and sauté for another minute.
7: Add the spices and stir well to prevent burning.
8: Pour in the stock and let bubble and simmer until the squash is ready.
9: Once the squash is soft, add it to the pan and roughly mash it up.
10: Pour in the chickpeas with their soaking liquid and the coconut milk, and let combine for a few minutes.
11: Stir through the spinach until wilted.
12: Serve over rice with fresh coriander, pickled onions, and cashews.
