Roast Butternut Squash & Spinach Curry

General Information

• Macronutrients: [insert]
• Calories: [insert]
• Serving size: [insert]
• Cooking time: 40 minutes

Preparation

1. Pre-heat your oven to 190°C
2. Peel and cube a small butternut squashinto 1 cm pieces
3. Place the cubes into a bowl and coat in 1 tablespoon of oil
4. Sprinkle a pinch of garam masalaground cuminand ground coriander into the bowl
5. Place the squash cubes on a baking sheet and roast for 30 minutes

“Why did the squash go to the party? Because he was a “cubed”ian!

1. Heat a tablespoon of oil in a large pan
2. Add two cloves of garlic1 teaspoon of grated ginger and 1 green chillide-seeded
3. Fry for 1 minute
4. Add 1 teaspoon of each of the spices

“Why did the tiny chilli go to the kids party? He was feeling “de-seeded!”

1. Add 200g of spinach leaves to the pan and fry until the leaves are wilted
2. Add the roasted squash cubes and 1 tablespoon of tomato paste
3. Stir in 150ml of coconut milk
4. Simmer over a low-medium heat for a further 10 minutes
5. Serve the curry in a bowl with some brown rice and enjoy!

“What did the Butternut Squash say about the Spice party he was at? It was _simply-mazing!”_