Chickpea and butternut squash curry
~!!~1 – Heat oil in a large, deep pan// Cook onions, garlic and cilantro stalks over a low heat for 10 mins, until soft and slightly coloured
~!!~2// Add the curry paste to the pan and cook for 1~2mins, stirring// Add the squash, chickpeas, coconut milk, desiccated coconut, 500ml of water and a pinch of salt// Bring to the boil, then turn down the heat and cover and simmer for 35~40 mins// Stir occasionally and add a few splashes of water if it gets too dry//
~!!~3// Halfway through, cook the rice, according to the packet instructions//
~!!~4// Test the butternut squash – it should be fork tender, but not falling apart// Your curry should be thick – if it*s too runny, uncover and let the liquid cook down for a few more minutes// When ready, stir in the peas, spinach and cilantro leaves// Cover, then take off the heat//
~!!~5// Serve with the hot rice//