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Ingredients
  • 1 tbsp garlic-infused oil
  • 400 g butternut squash chopped into 1cm cubes
  • 1 tbsp smoked paprika
  • 0.5 tbsp ground cumin
  • 1.5 tbsp garam masala
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • ΒΌ tsp dried chilli flakes
  • 400 ml coconut milk
  • 1 tbsp tomato puree
  • pinch of salt and pepper
  • 1 tin chickpeas (drained)
  • 2 handfuls spinach
  • 1 tbsp lemon juice optional
  • 200 g plain yoghurt (use dairy-free yoghurt if necessary)
  • 1 handful spring onion greens
  • rice to serve
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