Ingredients:

1 butternut squash, peeled & cubed

1/2 large red onion, sliced

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp nigella seeds

5-10 curry leaves

1 tbsp vegetable oil

1 clove garlic, minced

1 fresh turmeric root grated ( but powder is fine)

1 thumb sized piece of ginger, grated

225g fresh spinach

1 cup frozen peas (optional)

1 tin chopped tomatoes

1/2 tin reduced fat coconut milk

1 tsp caster sugar

Salt

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Method:

• Put a dry frying pan onto a high heat and add the fence, coriander and nigella seeds. When you can smell the spices, add the teaspoon of oil and the onion. Stir for a few minutes until the onion begins to soften. Then add the ginger, tumeric and garlic and stir continuously for a couple of mins.

• Now add the squash. Stir to combine. Cook for around 5 mins.

• Add the spinach and watch it wilt! It will seem like an awful lot of spinach for all of 4 mins!!

• Once wilted, add the tomatoes, coconut milk, curry leaves and peas.

• Give it a good stir and add the teaspoon of sugar.

• Let it come to a boil and turn down to a simmer for about 10-15 mins.

• Taste to check the butternut is cooked- it should retain a little bite.

• Once you have tasted it, add enough salt to season. Taste again after a few mins and season again if necessary.

• Serve with steamed rice.