1
Preheat oven to 220°C / 200°C fan / 428°F.
2
Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of coconut oil, turmeric, cinnamon, chilli powder and curry powder. Roast in the oven for 30-35 minutes until soft, adding the sliced pepper for the last 10 minutes. Once ready, remove and leave to one side.
3
Meanwhile, place a heavy-based pan over medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds; cook for 30 seconds until they begin to pop.
4
Add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and coconut sugar. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes.
5
Add the roasted squash, sweet potatoes and peppers to the pan and cook for 5 more minutes, stirring continuously to ensure it doesn’t stick to the bottom of the pan.
6
Finally, stir through the spinach and leave to wilt before serving.
