This colourful curry uses spinach, as does two other dishes in Amy Sheppard’s thrifty meal plan
400g/14oz tin of chickpeas
Olive oil, for frying
1 onion, finely sliced
1/2 butternut squash, peeled, deseeded and chopped into chunks
2 garlic cloves, finely sliced
5cm/2in piece of fresh ginger, peeled and finely sliced
1 tsp ground cinnamon
2 tsp curry powder
500g/1lb 20z passata
Put the chickpeas in a saucepan with the liquid from the tin. Bring to the boil and simmer for 10 minutes. Drain and set them aside.
Heat some oil in a frying pan and add the onion and butternut squash. Fry on a low heat for 10 minutes. Add the garlic, ginger, cinnamon, and curry powder to the pan and fry for a further 3 minutes, stirring occasionally.
Add the sultanas, chickpeas and passata to the pan and simmer on a low heat for 15 minutes, until the butternut squash and chickpeas are tender.
Add the spinach and simmer for a further 2 minutes before serving.