There are occasions when you just need to use up all of those vegetables that are in the fridge. I'm not advocating cooking without due care and attention. I am advocating making the most of the food that is to hand.
After checking the store cupboards it was clear that a curry was the way forward. I wouldn't call it an authentic curry but I did choose the spices with the vegetables in mind. Most curries I cook start with mustard seeds but not tonight. I felt that the flavour would have been to earthy and mask the sweetness of the veg.
The base of the sauce consisted of a finely chopped red onion, garlic, ginger, coriander, cumin, turmeric and chilli. These were fried together with a tomato which added liquid and thickened the mixture. The first of the vegetables, butternut squash, along with a tin of chick peas and some water was added and left to simmer until tender.
The curry was then finished with a tin of coconut milk some leftover roast sweet potato and two bunches of spinach. If I had planned this curry and been out to buy the ingredients I probably would have omitted the squash and sweet potato. I would have included paneer and fresh coriander and ended up with a completely different meal. I'm glad I didn't because this curry was great.