Butternut squash & sweet potato curry

This is good stable main course for us. Easy to make, quick and tasty. Good for dinner with friends.

Ingredients
this is a meal that I usually just chuck together, so the amounts/measurements are fairly vague! It's hard to do wrong though.

• 1 tin coconut milk (low fat if you're feeling good)
• stock (c450ml)
• 1-2 table spoon of curry paste
• 1 tea spoon tumeric
• lime leaves (optional, it doesn't really matter if you don't have them)
• lime juice (to taste, I like quite a lot) 
• 1 table spoon sugar
• sprinkle of soy sauce
• 1 butternut squash - chopped to medium sized pieces
• 3-4 sweet potatoes - chopped to the similar sized pieces to the squash
• corriander
• pak choi or spinach.

Method:

• Add the top layer of the coconut milk to the pan with the curry paste and tumeric and simmer for a minute or two.
• Add the rest of the coconut milk, the stock, the sugar, soy sauce and lime juice (and lime leaves if using) to the pan
• Chuck the squash and sweet potato in to the pan, and simmer for about 20 mins or until cooked. Be careful because it very quickly goes from nice and soft to falling to bits!
• Just before serving add the pak choi or spinach and allow to wilt
• Serve with chopped corriander