SWEET POTATO, BUTTERNUT SQUASH & SPINACH CURRY
Serves 4 Cook 4-5 hours on low
INGREDIENTS
• 2 sweet potatoes, peeled and cut into cubes• ½ butternut squash, peeled, deseeded and cut into cubes• 1 onion, peeled and sliced• 2 cloves garlic, peeled and grated• Thumb-sized piece of fresh ginger, peeled and grated• 1 tsp ground turmeric• 1 tsp ground cumin• 1 tsp garam masala• 1 x 400ml tin coconut milk• 1 x 400g tin chopped tomatoes• 200ml/7fl oz vegetable stock• 2 nuggets of frozen spinach or• Sea salt and freshly ground black pepper
