Butternut Squash and Chickpea Curry with Pasta

Cooking the Pasta Cook the pasta according to package instructions in a pot of boiling salted water. Drain and set aside.

Sautéing the Onion and Garlic In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

Adding the Butternut Squash Add the butternut squash cubes and sauté for a few minutes until they start to soften.

Making the Curry Stir in the tinned tomatoes, coconut milk, chickpeas, broccoli florets, sliced sausages or Quorn chicken pieces, and mince, if using. Season with soy sauce, peanut butter, curry powder, turmeric, cumin, paprika, salt, and pepper. Mix well to combine.

Simmering the Curry Cover the pan and simmer the curry over low heat for about 20 minutes, or until the butternut squash is tender and the flavors have melded together.

Serving the Curry To serve, spoon the curry over the cooked pasta. Garnish with fresh cilantro and lime wedges.