Cooks in 45mins
- 1 large sweet potato, peeled and cut into bite-sized chunks
- ½ butternut squash, peeled and cut into bite-sized chunks
- 3 tbsp coconut oil
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp ground cinnamon
- 1 tsp curry powder
- 2 red peppers, deseeded and sliced
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 large red onion, peeled and finely sliced
- 3 garlic cloves, peeled and finely sliced
- 2 green chillies, deseeded and sliced into small pieces
- 1 × 400g tin coconut milk
- 1 tbsp coconut sugar or maple syrup
- juice of ½ lime
- 100g baby spinach
1. Preheat the oven to 240C/220C fan/gas mark 9.
2. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tbsp of the coconut oil, and the turmeric, chilli powder, ground cinnamon and curry powder.
3. Roast in the oven for 30-35 minutes, until soft, adding the sliced pepper for the last 10 minutes. Once ready, remove and leave to one side.
4. Meanwhile, place a heavy-based pan over a medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop.
5. Add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and coconut sugar or maple syrup. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes.
6. Add the roasted squash, sweet potato and pepper and cook for 5 more minutes, stirring continuously to ensure the curry doesn’t stick to the bottom of the pan.
7. Finally, stir through the spinach and leave to wilt before serving with rice.
Credit: Deliciously Ella, The Telegraph