Serves: 2

Ingredients

1 third of a Cup Red Rice

1 Butternut Squash

1 sweet potato

2 Tomatoes

1 Can Chopped Tomatoes

1 Can Coconut Milk

1 Can Chick Peas

Large Handful Baby Spinach

Half Onion

2 Garlic Cloves

1 teaspoon Ground Turmeric

1 teaspoon Ground Cumin

1 teaspoon Ground Ginger

1 teaspoon Mustard seeds

Handful Cashew nuts

Pinch Chilli flakes

Pinch Salt

Allergens and properties

Contains tree nuts

Contains mustard

May contain gluten

Method

1. Pre heat the oven to 220C, 425 F, Gas Mark 7.

2. Peel and cut the sweet potato and butternut squash into small 1 cm cubes, place on a baking tray and drizzle with olive oil and season with pinch of salt. Cook for 30 minutes.

3. Cook the red rice as per instructions on the packet.

4. Drizzle a little oil in a frying pan. Dice the onions and add to the frying pan along with all the spices. Cook for a few minutes and then add the mushrooms and fresh tomatoes.

5.  Add the coconut milk, canned tomatoes, chick peas and cashew nuts, reduce the heat and allow it to simmer for 15 minutes.

6. Add the spinach, butternut squash and sweet potato and cook for a few minutes more and its ready to serve.

Nutrient breakdown per 100g