Mango Pickle and Squash Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the oil or ghee in a sauté pan over a medium heat, add the squash and fry for 5 minutes until coloured on all sides.

Step 2

Add the mango pickle and mustard seeds and cook for a minute more, until the seeds start to pop.

Step 3

Quickly stir in the tomatoes, tomato purée and boiling water and season well with salt and pepper.

Step 4

Simmer for 15 minutes, until the squash is just tender.

Step 5

Add the spinach and cook for a further 2–3 minutes.

Step 6

Remove from the heat and serve with a good scattering of toasted coconut flakes and chopped coriander.