Ruby June's Spicy Squash Rogan Josh
Method
1 Roughly chop the squash and sweet potato into 2cm chunks
2 Fry for 5 mins in the vegetable oil - add some sliced onion and pepper for a change
3 Add the Ruby June's Rogan Josh and heat through fro 3 minutes
4 Add 150ml of Coconut Milk and simmer for a further 10 minutes
5 Add the spinach and simmer until wilted, sprinkle with some chopped fresh coriander and serve with rice
Ingredients
1 Butternut squash
1 Sweet potato (large)
1 Bag of Spinach 200g
1 Carton of Ruby June's Rogan Josh Sauce
150 ml Coconut milk
2 tbsp Vegetable oil
Fresh Coriander to garnish
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