Serves: 2

Butternut Squash and Spinach Curry

FG 8 | CC 14

Calories: 346 kcal

60ml half fat creme fraiche

1/2 tsp cumin

Corriander

1 tsp curry powder

1/2 tsp Paprika

1 garlic clove

300g butternut squash

3 or 4 mushrooms

1/2 head/ 250g cauliflower

Large handful of spinach

1 small onion

90g basmati rice

1. Mix all the spices with the creme freche and leave the mixture overnight.
2. Dice the butternut squash and then bake in the oven for about 20 minutes at 180C.
3. Whilst the squash is cooking dice the cauliflower onion garlic mushrooms and fry in a saucepan.
4. When the squash is cooked add it to the other vegetables along with the chopped spinach
5. Get the creme freche sauce out of the fridge and stir into the butternut squash until warmed through.
6. Serve hot with rice.