Chickpea and Butternut Squash Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together all the ingredients for the spice mix.

Step 2

Rub the garlic halves around the inside of the slow-cooker basin, then chop the garlic finely and add it to the basin along with the chopped onions and the spices and mix together well.

Step 3

Add the butternut squash to the basin and mix with the spices.

Step 4

Add the drained chickpeas and the spinach, if using, and mix well again. Sprinkle over the stock cube. Add the chopped tomatoes and stir well.

Step 5

Place the lid on the slow cooker and cook on HIGH for 8-10 hours until the butternut squash is softened.

Step 6

When ready to serve, add the butter and stir well. Serve with rice or naan bread.