Butternut squash curry recipe

Ingredients

• 2 packs of Tilda Steamed Basmati
• 400g of Butternut Squash, cut into chunks
• 200g of Sweet Potatoes, cut into chunks
• 1 onion, roughly chopped
• 1 garlic clove
• 1 medium red chili, roughly chopped
• 5cm piece of ginger root, peeled and grated
• 1 tbsp of vegetable oil
• 1 heaped tbsp of garam masala
• 2 onions, sliced
• 2 tbsp of vegetable oil
• 3 cardamon pods
• ½ tsp of cumin seeds
• ½ tsp of mustard seeds
• 400g of coconut milk
• Large handful of spinach
• Large handful of coriander leaves, chopped
• Toasted coconut shavings to serve (optional)