Ingredients (serves 4)

• 1 large sweet potato, peeled and cut into bite-sized chunks
• 1/2 butternut squash, peeled and cut into bite-sized chunks
• 3 tablespoons olive oil
• 2 red peppers, deseeded and sliced
• 1 teaspoon of cumin seeds
• 1 teaspoon of mustard seeds
• 1 large red onion, finely sliced
• 5 cloves of garlic, grated
• 2 green chillies, finely chopped (seeds included)
• 1 x 400g tin of coconut milk
• 1 tablespoon of coconut sugar
• Juice of 1/2 lime
• 100g baby spinach
• Sea salt

Method

Place the butternut squash and sweet potato onto a baking tray, drizzle with a good glug of olive oil and some sea salt and roast in the oven at 200 degrees Celsius for 35 minutes.  Add the peppers to the tray 10 minutes before the end of cooking.  Meanwhile, add the cumin and mustard seeds to a heavy-bottomed pan and cook in olive oil for 30 seconds, until they begin to pop.  Add the red onion, garlic and chilli and cook for another 5 minutes.  Add the coconut milk and coconut sugar and cook for a further 10 minutes.  Add the roasted vegetables and the lime juice and cook for a further 5 minutes.  Add the spinach and serve with rice.