If you're trying to work out what to gave for dinner tonight why not try this Vegetable Saag? It's fresh, flavorful and packed full of vegetables! So tasty for a sunny Saturday night.

INGREDIENTS

3 Tablespoons Ghee

1 Spanish Onion

1 Butternut Squash

2 Red Peppers

2 Courgettes

3 Teaspoons Garlic

2 Teaspoons Ginger Puree

2 Teaspoons Mixed Spice

2 Teaspoons Cumin

2 Teaspoons Ground Coriander

2 Teaspoons Chilli Powder

3 Green Chillis

2 Tablespoons Tomato Puree

2 Tablespoons Korma Paste

2 Vegetable Stock Cubes

1 Bunch Fresh Coriander

1 Tin Coconut Milk

4 Lime Leaves

1 Large Bag of Spinach

1 Tablespoon of Soft Dark Brown Sugar

METHOD

Dice a large Spanish onion, a butternut squash, 2 red peppers, 2 courgettes, a bunch of coriander and three chillies.

Put a large wok over a high heat, add the ghee to grease the pan.

Once the ghee melts add the diced vegetables and herbs to the pan along with the garlic, ginger puree, mixed spice, cumin, ground coriande, chilli powder, tomato paste and korma paste.

Fry the vegetables until softened, add in the stock cubes, tin of coconut milk and lime leaves.

Turn the heat down and leave simmer for approximately 5-10 minutes to reduce the sauce.

In the meantime blend two bunches of coriander and a large bag of spinach with 1/4 cup of water to form a smooth puree.

Add a heaped tablespoon of soft dark brown sugar to the mixture along with the spinach puree.

Season with salt and pepper to taste.

Serve hot with fluffy pilaf rice and garlic naan.