Speedy squash and spinach curry

YOU WILL NEED

700g Scratch Cook butternut squash chunks 100g Scratch Cook sliced red onions 2 tbsp Balti paste

2 tbsp mango chutney 400g can chickpeas, drained 400ml reduced-fat coconut milk 300ml hot stock, made with 1 veg stock cube 2 x 180g packs Grower's Selection baby leaf spinach 300g long-grain brown rice, cooked to serve 4 poppadoms to serve (optional)

DIRECTIONS

■ Put the squash, onions, Balti paste, chutney, chickpeas, coconut milk and stock into a large pan.

■ Bring to a boil then simmer for 20 minutes, until the squash is tender.

■ Stir in the spinach and cook for 3-4 minutes more.

■ Serve with long-grain rice, plus poppadoms and more mango chutney for dipping.

TOP TIP: The spicy flavours develop over time, so this tastes even better the next day.

Recipe and image courtesy of Asda Good Living, asda.com/good-living