Heat a wok on medium and spray well with one kcal spray.
Add the onion and sweat for two minutes.
Add the ginger, garlic and chili.
Add the curry powder, cumin and tumeric and cook for 2 minutes stirring constantly to help the spices release flavour.
Add the brocolli, butternut squash and chickpeas.
Add the tinned tomatoes and coconut milk.
Stir in the stockpot and bring to the boil.
Reduce heat and simmer for about 15 minutes until butternut squash and broccoli are tender.
Season to taste with salt/pepper and add in chopped coriander.
Serve each portion with 50g of fat free Greek yogurt on top.
This recipe goes well with a portion of quinoa, rice, cauliflower rice, black bean spaghetti, noodles naan bread etc.