Mild Sweet Potato & Coconut Curry

While the rice is cooking, cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into thin strips. Place the sweet potato, capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20 minutes.

While the rice is cooking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Cut the lime (see ingredients list) into wedges.

In a large frying pan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the brown mustard seeds and stir until they start to pop, 1 minute. Add the onion and cook until softened, 4-5 minutes. Add the garlic and mild North Indian spice blend and cook until fragrant, 1 minute.

Add the coconut milk to the pan and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5 minutes. Stir through the roasted veggies and baby spinach leaves until the spinach has wilted, 2 minutes. Season to taste with lime juice, salt and pepper.