1 butternut squash – Peeled, deseeded and cut into small cubes
2 teaspoon oil
1 red onion – chopped
2-3 teaspoons of Thai green curry paste or Korma paste
Handful of frozen pepper (or 1 fresh pepper)
8 Mushrooms – sliced
100g frozen spinach
Handful of dried cranberries
1 tin of Black eyed beans – drained
1 tin of reduced fat coconut milk
½ pint of vegetable stock (low salt stock cube)
Glug of oyster sauce