Ingredients:

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1/2 butternut squash, peeled & diced

1 onion, sliced

2 cloves crushed garlic

2cm piece ginger, grated

1 pack of cavolo nero, sliced (can use any dark leafy green vegetable)

2 tins chopped tomatoes

small handful ( 20) curry leaves

3 tbsp medium curry powder

1 tsp tumeric

1 tin reduced fat coconut milk

1 tsp caster sugar

water

2 tbsp sunflower oil

Maldon salt

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Method:

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• Heat the oil in a large saucepan

• Add the onions and 1 tsp salt. Cook on a medium heat for around 4-5 mins.

• Add the garlic and ginger and cook for a further minute.

• Add the rest of the spices and stir well.

• Add the squash and cook until it starts to brown slightly.

• Add the cavolo nero and stir.

• Add the tins of tomatoes & the coconut milk.

• Fill up 2 of the empty tins with water and add to the pan. Then add the sugar.

• Stir and then season REALLY well with salt. Do this slowly, tasting as you go.

• Bring to the boil and let it simmer for about 30-40 mins.

• Taste and season again if needed.

• Serve with fluffy basmati rice or naan bread.