Step 1

Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.

Step 2

Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.

Step 3

Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.

Step 4

Stir in the spinach until wilted, and squeeze in the lime juice to serve.