Festive-spiced veggie and cranberry curry

Heat a splash of oil in a wide, deep pan or wok over a medium heat. Add the onion (1) and fry until soft, then add the chilli (1) and fry for another minute or so, until fragrant.

Add the butternut squash (1 pack) and aubergine (1). Sprinkle over the cinnamon (1 tsp), nutmeg (1/2 tsp), ground cloves (1/2 tsp), turmeric (2 tsp) and cook for 10 minutes, or until coloured. Pour in the chopped tomatoes (1 tin) and oat milk (330 ml), then stir in the ground almonds (2 tbsp) and cranberries (50 g). Simmer for around 20 minutes, until the sauce has thickened and the vegetables are nice and tender.

Meanwhile, cook the rice (300 g) according to the packet instructions. Toast the almond flakes (4 tbsp) in a dry frying pan until light golden.

When the curry has nearly finished cooking, stir in the spinach (80 g) and allow it to wilt. Serve the curry alongside the rice, scattered with the almond flakes.