Butternut squash curry recipe | Tilda

Ingredients

• 240g Wholegrain Basmati Rice
• 400g Butternut Squash, cut into chunks
• 200g Sweet Potato, 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. vegetable oil
• 1 heaped tbsp. garam masala
• 2 onions, sliced
• 2 tbsp. vegetable oil
• 3 cardamon pods
• ½ tsp. cumin seeds
• ½ tsp. mustard seeds
• 400g coconut milk
• Large handful spinach
• Large handful coriander leaves, chopped
• Toasted coconut shavings to serve (optional)