2cm square pirce of Ginger
3 or 4 large garlic cloves (or more if your cloves are small)
1 medium sized onion chopped
1 Butternut Squash
400g tin of black eyed beans (or you could use chick peas)
400g tin of coconut milk
1 Lime zested & juiced
1 tablespoon ground roasted cumin seeds
1 tablespoon ground roasted coriander seeds
1 teaspoon ground tumeric
dried chilli to your taste
Peal and pip the squash and cut into chunks. Spread on a roasting tray. Add salt and pepper and a good splash of oil and rub it into the squash chunks. Put in a pre heated oven at around 200C for about 1/2 hour. Should come out slightly singed at the edges.
Wash your spinach in a big bowl.
In the meantime fry the chopped onion in some oil in a large pan. When you have the onions just browning add the grated ginger and crushed or finally chopped garlic.. Stir and fry for a minute or two then add the cumin, coriander and tumeric powders. Give a quick stir and then add the coconut milk and the the beans. Add the chilli and leave to simmer.
Put the spinach in a large pan. There will be ample cooking water clinging to the leaves. Bring to a boil then turn to a medium heat and let it cook down, stirring occasionally. Should take about 5-10 mins. Drain it off when its done and chop roughly.
When the curry sauce and beans has been cooking for about 15 minutes and the spinach is cooked and the squash is done, you can mix them together. Add some water if its a bit dry.
Add the lime zest and juice and the chopped fresh coriander. Check the seasoning and add salt and pepper as required
You can eat this with rice or with some naan or other Indian bread. I like some pickles and plain yogurt too.