Chickpea and spinach curry

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Adding yoghurt to the curry sauce gives it a tasty tang and a wonderfully creamy texture. Try serving this nourishing vegetarian curry recipe with brown rice and extra natural yoghurt for a healthy weeknight meal.

Watch the video then find the full recipe below.

Serves 4. Hands-on time 10 min, simmering time 30 min

1 tbsp coconut oil
1 onion, thinly sliced
1tbsp garam masala
1 tbsp cumin seeds
2 tbsp ginger garlic paste (from the international section of large supermarkets)
1/2 butternut squash (about 500g), cut into 5cm chunks
200ml vegetable stock
2x 400g tins chickpeas, drained and rinsed
4 plum tomatoes, cut into quarters
1 tbsp mango chutney
125g baby leaf spinach
150g Skyr natural
Steamed basmati rice and popadums to serve

Melt the coconut oil in a large casserole pot, fry the onion with a good pinch of salt for 5-8 minutes until softened. Add the spices, ginger garlic paste and the squash and cook for a couple of minutes, then pour over the stock, cover and cook for 20 minutes until the squash is just tender.
Stir in the chickpeas, tomatoes and mango chutney and cook for a further 10 minutes uncovered. Remove from the heat add the spinach, replace the lid and leave to stand for 5 minutes. Spoon in 100g Skyr natural and give the curry a good stir, serve with rice and popadums and top with a dollop of the remaining Skyr natural.