RECIPIE:

USE AN AIR FRYER FOR THE ROOT VEG

I chop potatoes and butternut squash into cubes and season with salt, pepper, curry powder, turmeric, paprika and olive oil.

Toss and lay into an air fryer on oiled tin foil for 25 mins at 180 Celsius.

Pre-heat wok with neutral oil.

Add diced onions and cabbage and cook until soft. Season with salt and add diced garlic.

Add tomato paste and fry until fragrant.

Add roasted veg and hot water to wok and make a sauce.

Add vinegar for acidity to cut thru veg.

Add to a bowl of rice and spinach as garnish drizzled with lime juice.

Enjoy! !besties