Crush your garlic, dice the onion and butternut squash and slice the green pepper and the mushrooms.
Put your saucepan over medium heat with a little oil and soften the onion and garlic in the pan.
Squeeze in your tomato puree and stir. Sprinkle in the curry powder along with the other spices.
Add in the diced butternut squash and green pepper and season with a little salt and pepper.
Add in your sliced mushrooms then pour in the stock and the coconut milk.
Stir thoroughly then put a lid on the pan and simmer for 25 minutes.
Finally, add in a handful of spinach and let it wilt down.
Serve with fluffy rice and a scattering of fresh coriander.
Tip: This curry can be blended to hide the veggies from any veg-phobic smallies!