Vegetable and Coconut Curry
Knob of Coconut oil
1 red onion, sliced
2 cloves of garlic, crushed
2.5cm piece fresh root ginger, peeled and grated (or 1 tsp of dried)
1tsp of turmeric
1 tsp of ground cumin
1 tsp cayenne pepper or chilli flakes
2 tbsp of tomatoe purée or 5 finely chopped tomatoes
Sea salt & freshly ground pepper
4 carrots, cut into thin batons
1 broccoli head, cut into florets
100g of mushrooms quartered
2 small courgettes sliced
400ml coconut milk
a handful of fresh coriander, roughly chopped
Zest and juice of 1 lime or lemon
2 large handfuls of spinach leaves
Heat the oil in a pan then add the carrots, courgettes, broccoli and cook for 2-3 minutes then put to one side.
Add more oil to the pan and heat the onion and cook over a medium heat until soft.
Add the tomatoes / purée, garlic and spices to the pan and cook for 1 minute.
Add the part cooked vegetables and cook for 2 minutes, turning it once to coat it in the spices.
Pour in the coconut milk and bring to the boil, then reduce the heat and simmer for 10 minutes or until the vegetables are cooked.
Stir the coriander, spinach and lime zest into the pan and serve.