1 tbsp vegetable oil
1 red onion, peeled and sliced
400g butternut squash, peeled and deseeded
1 clove garlic, crushed
1 tbsp medium curry paste
1 tsp ground turmeric
1 can coconut milk
Juice 1 lime
215g can chick peas, drained and rinsed
50g spinach leaves, roughly chopped
Salt and pepper to season
Chopped coriander to garnish if liked
4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes
1. Heat the oil in a large pan, add the onion and fry until soft. Cut the butternut squash into 2cm cubes, stir into the onion with the garlic, curry paste and turmeric.
2. Add the coconut milk, lime juice, chick peas and season. Bring to the boil. Simmer uncovered for 20 mins or until the squash is tender.
3. Stir in the spinach and simmer until wilted. Adjust the seasoning.
4. Serve the mixture spooned into hot baked potatoes with a scattering of chopped coriander if liked.
Recipe courtesy of Bannisters