Butternut squash curry

• 1 large butternut squash – peel, cut in half lengthwise, de-seed and cube
• 200g frozen peas
• 400g spinach – washed
• 400g tin of chopped tomatoes
• 2 onions – peeled and chopped
• 2 cloves garlic – peeled and crushed
• 375ml vegetable stock
• 1 tbsp olive oil
• 1 tsp black mustard seed (if unavailable, use white mustard seed)
• 1 tsp ground cardamom (or 5-6 roughly crushed whole pods)
• 1 tsp ground coriander
• 1 tsp garam masala
• 4 dry curry leaves (if available)

Method

1. Heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until they pop.
2. Add the onion, garlic, cardamom, coriander and cook for 1-2 minutes.
3. Add the butternut squash and tomato and cook for 8 minutes.
4. Heat the stock and add, along with curry leaves and garam masala. Cook on low heat until the squash is soft, approx 20-30 minutes.
5. For the last few minutes, add the spinach and peas and stir until spinach has wilted and peas are heated through.
6. Serve with rice.