Pumpkin and sweet potato curry recipe

This is an aromatic, rather than hot and spicy curry, suitable for vegetarians. It is a reduced fat curry as part of our Get Glamorous diet plan

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2

1 large onion, diced
450ml (¾pt) hot vegetable stock
3 garlic cloves, finely chopped
1tsp ras el hanout (Moroccan spice blend)
¼tsp turmeric
1tbsp tomato purée
750g (1lb 10oz) pumpkin or butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
1 x 165ml can Blue Dragon Light
Coconut Milk
2 tomatoes, cut into quarters
100g (4oz) fresh baby spinach leaves
150g (5oz) cooked quinoa, to serve

1 Cook onion with a little stock until soft. Add the garlic and cook for two minutes. Add the ras el hanout, turmeric, tomato purée; stir well.
2 Add pumpkin and potato and cover with the stock. Cover and bring to the boil. Simmer for 10 minutes until the veg is nearly cooked.
3 Add coconut milk and tomatoes; cook for 5 minutes. Add spinach and serve with quinoa.

Per serving: 382cals, 12g fat, 5g saturated fat, 58g carbohydrate

Ras el hanout is available from Bart Spices or seasonedpioneers.co.uk

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