Butternut, Spinach and Chickpea Curry

Directions

1. Rinse the rice well, turn on the heat and to a medium saucepan add 700ml of water. Bring the rice and water to a boil. Reduce heat to low and simmer, covered for 40 minutes or until the liquid has absorbed. Let the rice stand for 5 minutes, then fluff with a fork.
2. While you�re waiting for the rice to cook, peel and dice your butternut squash, removing the seeds
3. Heat a splash of filtered water or stock to a large frying pan and cook the diced butternut for 2-3 mins until lightly browned. Dice the onion and add to the pan with the curry powder and fry for 3-4 mins more.
4. Make the stock by dissolving the stock cube in 600ml of hot water and pour over the butternut and onion mix, then cover and simmer for 15-20 mins, or until the squash is tender.
5. When the squash has cooked, roughly chop the mushrooms, tomatoes and add to the pan. Drain and rinse the chickpeas and spinach and stir into the curry and gently cook for 3-4 mins, until the tomatoes slightly soften.
6. Toast the cashew nuts in a dry frying pan over a high heat whilst the curry cooks, then set aside.
7. Take your curry off of the heat and stir through the yogurt and coriander. Sprinkle with toasted cashews, serve with the rice and enjoy!