SERVES 6 | PREP TIME: 10 MINUTES | COOKING TIME: 45 MINUTES

Ingredients

600g Kabocha diced
1x400g can of coconut milk
100ml water
1 large red onion diced
2 garlic cloves chopped
100g frozen peas
3 tbsp olive oil
1 tsp fresh ginger grated
1 tsp turmeric
1 tsp coriander powder
1 tbsp curry powder
1 tsp cumin seeds
1 tsp black mustard seeds
¼ tsp chili powder
1 tbsp lemon
Salt & pepper
Handful spinach chopped
Coriander chopped

Pre-heat the oven to 180C.

Place the kabocha in a baking tray with 1 tbsp olive oil, salt, pepper and coat well. Place in the oven and bake for 25 minutes, then set aside.

Heat the remaining oil in a pan over a medium heat, once warm, add the seeds and cook until it pops. Then add in the onions and cook for 5 minutes, add the garlic, ginger and continue to cook for 2 minutes, followed by the spices, peas, coconut milk. Simmer on a lower heat for 15 minutes. Add the baked kabocha, spinach and cook for 2 minutes.

Serve with quinoa or brow rice. Garnish with the coriander and serve with a squeeze of lemon.