250g/9oz butternut squash, cut into cubes
100²µ/3½´Ç³ú cauliflower florets
1 garlic clove, finely chopped
1 small onion (75g/2½oz peeled weight), chopped
40g/1½oz baby spinach, washed (frozen is also fine)
150ml/5fl oz vegetable stock
200g/7oz tinned chopped tomatoes
1 tbsp curry paste (see tip)
salt and freshly ground black pepper
1 tsp olive oil
1 tsp rapeseed oil