I made this for Phil and I last week, as it was a midweek curry I didn't feel too bad about using a spice bag as the base of the curry and then adding a few spices of my own.
Butternut squash, deseeded and chopped
1 onion, chopped
madras curry powder
Heat some olive oil in a large pan and add the cumin seeds, when they start to sizzle add the chopped onion and then fry it off gently in the oil with the garlic puree. Add the chopped butternut squash and let that cook for five minutes.
Add the curry powder and some extra turmeric, coat the butternut squash and onions with it and then add the coconut milk.
Let that simmer for about 15 mins then add the spinach. Let that wilt for about 4 minutes while you chop the fresh coriander and then serve, adding the coriander to the bowls of curry.
Simple yet delicious.