Easy mostly pantry ingredients all from Aldi. You can use any style of pumpkin or squash in this curry.

Chop the squash into medium cubes. Squash skin is so tender, so the pumpkin doesn't necessarily need to be peeled. It's up to you!

A good selection of spices really bring out the sweetness of the squash. Add as much (or as little) spice as you want.

Gently sauté the squash in some olive oil. Let it cook until the squash starts to turn golden. 

Stir in the chopped tomatoes and the coconut milk. Bring to a simmer until squash is tender. 

Stir in some kale or spinach and some chopped coriander (cilantro). Serve with fluffy naan and rice.

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