50g butter
1 medium onion, finely chopped
1⁄2 tsp. ground turmeric
1 1⁄2 tsp. cumin seeds
1 tbsp. tomato paste
20g coriander (fresh)
10g tarragon (fresh)
10g dill (fresh)
3 medium (not large) potatoes (peeled and chopped)
1/2 butternut squash peeled and deseeded
…and chopped into small chunks
2 limes
1 whole green chilli
Sea salt
5 medium tomatoes sliced
150g spinach leaves
Heat the oven, sauté the butter, onion, turmeric and cumin for 10mins. Add the tomato paste and cook,
stirring for another two mins. Add in the herbs with the potatoes, squash, limes and chilli with 500mls to 1
litre of water. Stir in the tomatoes, spinach and juice of the limes. Tip everything into a roasting tray and
bake, uncovered for 20mins or until the sauce has thickened and the vegetables are soft. NB, use
chicken pieces instead of the potatoes for a non-vegetarian option. Approximately 100g per
person cooked.
