This recipe is such a goody. It's a great dish to make in the winter as it warms you up really well but it's also a great dish to make in the summer because it's so colourful, flavourful and fresh. This is definitely a curry that could make it into your regular recipe repertoire because it really is, downright delicious.
<item-todo-done>1 tsp vegetable oil<item-todo-done><item-todo-done>1 tsp coconut oil<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>1 tbsp black mustard seeds<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done>1 small butternut squash - about 400g<item-todo-done><item-todo-done>20g cashews<item-todo-done><item-todo-done>3 garlic cloves large<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 orange bell pepper<item-todo-done><item-todo-done>15 curry leaves optional<item-todo-done><item-todo-done>200ml reduced-fat coconut milk<item-todo-done><item-todo-done>10g desiccated coconut<item-todo-done>
<item-todo-done>10g coriander leaves<item-todo-done>
<item-todo-done>2 tsp vegetable oil<item-todo-done><item-todo-done>2 tsp coconut oil<item-todo-done><item-todo-done>2 tsp turmeric<item-todo-done><item-todo-done>2 tbsp curry powder<item-todo-done><item-todo-done>2 tbsp black mustard seeds<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>200g baby spinach<item-todo-done><item-todo-done>2 small butternut squash - about 400g<item-todo-done><item-todo-done>40g cashews<item-todo-done><item-todo-done>6 garlic cloves large<item-todo-done><item-todo-done>4 banana shallots<item-todo-done><item-todo-done>10cm piece of fresh ginger<item-todo-done><item-todo-done>2 green chilli<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done>2 orange bell pepper<item-todo-done><item-todo-done>30 curry leaves optional<item-todo-done><item-todo-done>400ml reduced-fat coconut milk<item-todo-done><item-todo-done>20g desiccated coconut<item-todo-done>
<item-todo-done>20g coriander leaves<item-todo-done>
Preheat oven to 180°C l Baking tray lined with baking parchment l Small baking tray l Fine grater or microplane l Large saucepan or wok