Butternut Squash and Chickpea Curry

A little olive oil

1 large diced onions

2 garlic cloves finely chopped

1 butternut squash , peeled , deseeded and diced

1 tbspn curry powder ( use any add more or less to taste

2-3 cardamom pods

1 tin of drained chickpeas

1 tin chopped tomatoes

1 400g tin coconut milk

Salt

Cooked rice to serve

Heat the oil in a large pan

Add the onion and garlic and salt cook until softened but not coloured

Add in the curry powder stir well and cook for another minute or 2

Add in the butternut squash and coat well in the flavoured onion and garlic . Add the cardamom and stir let it cook for a further couple of minutes

Pour in the coconut milk and tomatoes , stir well and bring to the boil

Add the drained chickpeas and simmer for about 20-30 minutes

Serve with the boiled rice and decorate with coriander or parsley

Spinach would be a great addition to this curry . I would add it for the last 5 minutes of cooking