Carrot, sweet potato and ginger curry

Ingredients

• 2 tablespoons of garlic infused oil
• 1 courgette sliced in half lengthways and then into half moons
• 1 pointed red pepper sliced in half lengthways then into slices
• 3 inch piece of ginger coarsley grated
• 1 red chilli chopped
• 1/2 tsp of asafoetida
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 tsp chilli flakes (optional)
• 2 large carrots peeled and cut into chunks
• 2 large sweet potatoes peeled and cut into chunks
• 200ml of water or low fod map vegetable/chicken stock
• 1 tbsp tamarind water/paste
• 1 tbsp fish sauce
• Salt
• pepper
• 100g baby spinach
• 1 small handful of coriander chopped
• 1 small handfull of mint chopped