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chickpea, spinach & squash curry







total time






method ingredients
  1. 2 tsp oil
  2. 2 medium onions, peeled and diced
  3. 3 cloves garlic, minced
  4. 1 tbsp curry powder
  5. 2 tsp ground cumin
  6. 1 tsp ground turmeric
  7. 2 tsp dijon mustard
  8. 1 butternut squash, peeled and cubed
  9. 400ml hot vegetable stock
  10. 200ml Glenisk Organic 0% fat strained protein natural yogurt
  11. 5 large handfuls spinach
  12. 1 x 400g tin chickpeas, drained and rinsed
  • Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  • Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  • Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  • Once the squash is tender, take the pot off the heat and stir through the Glenisk Organic 0% fat strained protein natural yogurt, spinach and chickpeas until well combined and the spinach wilts.
  • Serve the with fluffy brown or basmati rice and top with a dollop of Glenisk Organic 0% fat strained protein natural yogurt. Enjoy!

Top tip

Removing the pot from the heat before stirring in the yogurt will help prevent the yogurt from splitting! 

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