My Butternut Squash and Chick Pea Curry

If you love curry, but fancy something a bit lighter, then make this; it's filling and tastes fresh, you can feel it doing you good.

You need:

An onion, thinly sliced
1 clove of garlic, finely chopped

Fresh ginger about the size of your thumb, finely chopped

Butternut squash, peeled and diced into good chunks

Red pepper, sliced

A tin of chickpeas

5 tablespoons of tomato ketchup

Water

Salt and Pepper

Chilli flakes

Curry Powder

Garam masala (optional)

Small handful of fresh coriander, chopped

Juice of half a lemon.

Heat a tablespoon of olive oil in a large pan and soften the onions and garlic for about 5 minutes, add a teaspoon or two of curry powder, and if you've got it a teaspoon of garam masala. Stir into the onions, then add the ginger, squash, pepper, chickpeas, chilli flakes and ketchup.

Add enough water to almost cover, then simmer for about 30 minutes with a lid on. Remove the lid and simmer for another ten minutes or so, until the butternut squash is tender, and the sauce has reduced a little.

Squeeze in the lemon juice, sprinkle in the coriander, salt and pepper, and serve with brown rice and a warm naan bread.

You'll not be disappointed, I promise.