A delicious bowl of comforting goodness is always welcome. This light and flavourful recipe is quick and easy to make and very gentle on the pocket too!

Ingredients

• 2 tsp oil
• 2 medium onions, peeled and diced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp Dijon mustard
• 1 butternut squash, peeled and cubed
• 400ml hot vegetable stock
• 200ml Glenisk Natural 0% Fat Irish Strained Protein Yogurt 
• 5 large handfuls spinach
• 1 x 400g tin chickpeas, drained and rinsed

Method

• Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
• Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
• Pour in the stock and stir through the Glenisk yogurt until well combined.
• Bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
• Once the squash is tender, add the spinach and chickpeas.
• Serve the curry as you like – I love it with some fluffy brown or basmati rice!

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