Instructions: Heat oil in a non-stick skillet or wok, add mustard seeds and stir-fry until they pop. Add half the butternut or pumpkin and all the onions; stir-fry gently until onions are softened and translucent. Add garlic, ginger, salt and pepper and stir-fry 1 minute. Add turmeric and stir-fry for 1 minute more.

Add chicken. Stir-fry until seared on all sides, then add tomatoes and remaining butternut or pumpkin. Bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until tender.

Add cream, bring to a boil and simmer until thickened - cream will boil first with large bubbles, then small. Remove from heat at this point or cream will curdle. Add spinach and cumin or garam masala. Cover with lid and steam 2 minutes until leaves collapse. Season to taste. Serve with steamed basmati rice, other curry dishes or nan.

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