- 2 Tbsp vegetable oil
- 1 onion, chopped
- 1/2 squash, chopped into 1cm
- 2 potatoes, chopped into 1 cm piece
- 3 carrots chopped into 1cm pieces
- 2 Tbsp curry powder
- 1 ½ cups vegetable stock
- 400ml coconut milk
- 1 can of chopped tomatoes
- 1 handful of spinach, roughly chopped
Method:
Heat the oil on medium in a deep based lidded pan. Add the onion and cook gently until the onion softens.Add diced chilli at this stage (if you wish to include) and cook gently for another 2-3 minutes.
Add the prepared squash, potatoes, and carrots. Stir through the curry powder. Pour over the vegetable stock. Stir while bringing to the boil.
Reduce heat and cover. Cook for 15 minutes, stirring occasionally.
Add coconut milk and tomatoes. Continue cooking for a further 5 minutes until the vegetables are soft.
Add the chopped spinach.
Stir through gently and cook until it wilts.
Recipe adapted from vegetables.co.nz