Spicy Potato, Cauliflower and Butternut Squash

Ingredients: 
2 medium sized potatoes - peeled and cut into cubes
1/4 of a small cauliflower - cut into florets
1/4 of a small butternut squash - peeled, de-seeded and cut into cubes 
2 tsp turmeric
2 tsp mild madras curry powder
1 tsp cumin seeds - lightly pounded in a pestle and mortar
2 tbsp sunflower oil

Method:
Par boil the potatoes, butternut squash and cauliflower until just starting to become tender, but are still firm.  Drain
(I cooked the potatoes for about 12 minutes, cauliflower and butternut squash for about 5-6 minutes)
Heat the oil in a frying pan and tip in the vegetables.  Stir around to coat with the oil
Add in the turmeric and curry powder and stir to coat the vegetables with the spices and cook for 2 minutes
Add in the cumin, stir and continue to cook for a minute - do not let the vegetables become too soft

Serves two
Served with grilled salmon fillets and broccoli florets
This dish could also be served alongside a curry