The recipes this week came about because we had an assortment of vegetables which needed using up: a bag of potatoes we bought which were at their sell-by date, a butternut squash we bought last week but hadn't used yet, some frozen spinach from last year which we keep forgetting to use.

The Saag Aloo contained onion, potatoes, and spinach and was spiced with garlic, ginger, chilli, mustard, cumin and turmeric.

The Prawn and Squash curry was spiced with cumin, chilli, turmeric, ground coriander and curry powder. We had a pot of plain yoghurt open in the fridge so I used that instead of the double cream in the original recipe.

I served the curry with a mixture of plain and wild rice.