• Leftover butternut squash? Cut into chunks and microwave until tender, then mash with a little seasoning, grated ginger and garlic. Or you can grate squash raw into slaw. Or roast in chunks and throw into winter salads.
• Save your ginger peelings to make lovely refreshing ginger tea.

• Use whatever curry paste you can get your hands on, or you could even use curry powder.
• On the veg front, use what you’ve got, potatoes, cauliflower, sweet potatoes, aubergine, even chunky mushrooms would work.
• If you haven’t got any mango chutney, try apricot jam and some spices from your store cupboard, such as ground cumin or coriander.
• In the sauce, feel free to use passata in place of the tinned tomatoes, or you could even add roughly chopped fresh tomatoes. And, if you’ve haven’t got coconut milk, try using regular milk instead.
• We’re using naan as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all!
• For the naans, use whatever spice you like, it could be a pinch of cumin or fenugreek seeds, a sprinkling of curry powder or even a bit more curry paste. Or, keep it super simple and just use garlic.

Double or triple this recipe and freeze the leftovers for another day. Divide it into portions and leave to cool thoroughly before freezing, ideally within 2 hours of cooking. Label the portions so you're not playing freezer roulette later. When ready to eat, defrost in the fridge. If you’ve frozen cooked food, don’t freeze it again after reheating it.