Soften one diced onion and two crushed cloves of garlic using a little oil. Stir through a heaped desert spoon of madras curry paste and then add one butternut squash (large dice) and a can of chick peas (drained). Stir well to coat all the ingredients with the paste. Add a can of chopped tomatoes and a can and a half of water. Simmer covered for twenty minutes, stirring occasionally. Check to see whether the squash is cooked. Add a bag of spinach and stir through, allowing it to wilt. Season to taste.
I haven't worked out the points very accurately as yet but I think it'll work out between 8 and 10 points. This could be reduced by using light spray oil and dry curry powder instead of the paste.