Peel the butternut squash. Halve it lengthways and scoop out the seeds (you can keep them for roasting, or compost them). Chop the squash into 3cm cubes. Quarter the tomatoes. Peel and thinly slice the onion. Set the veg to one side.

Peel and grate the turmeric, garlic and ginger (you might want to do this on a plate as the turmeric can stain wooden boards – gloves and an apron will keep your fingers and clothes stain free). Halve the chilli and flick out the seeds if you prefer less heat. Finely chop it. Lightly crush 2 tsp fennel seeds in a pestle and mortar, or use a small bowl and the bottom of a jam jar to crush them. Fill and boil the kettle.

Warm a large pan on a medium heat for 2 mins. Add 1 tbsp oil and the onion and fry for 2 mins. Add the crushed fennel seeds and fry for 1 min, then add 1 tsp ground coriander along with 1 tbsp Bombay spice mix, the turmeric, chilli, ginger and garlic. Stir and fry for 2 mins.

Pour in the coconut milk and add 300ml boiling water. Bring to a bubble. Carefully add the squash and tomatoes. Pop on a lid and simmer on a medium-low heat for 30 mins.

While the curry is simmering, tip the rice into a bowl and cover with cold water. Whisk for 2 mins (you can use a fork) till the water turns cloudy, then drain and rinse.

Heat ½ tbsp oil in a small pan. Add 6 curry leaves and fry for 1-2 mins. Add the rice and stir. Pour in 300ml boiling water. Very gently simmer the rice for 8-10 mins till the water has been absorbed and the grains are tender.

Pierce a squash chunk with a sharp knife – it should be tender. Taste and season the curry. Add the baby leaf spinach and stir to just wilt it.

Serve the squash and tomato curry with the rice, topped with coriander leaves to garnish.