Ingredients
The following ingredients have 4 Servings
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Ginger
- 1 Tbsp Crushed Garlic
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 2 Tbsp Mild Curry Powder*
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 1/2 tsp Cayenne Pepper
- 3 Medium Sweet Potatoes ((4 and 1/2 cups/600g) Chopped )
- 1/4 cup Tomato Paste ((65g))
- 14 ounces Canned Chopped Tomatoes ((1 Can, 400g))
- 1 cup Vegetable Stock ((240ml))
- 14 ounces Canned Coconut Milk ((1 can, 400ml) Full Fat, Unsweetened)
- 2 cups Broccoli Florets ((180g))
- 2 cups Cauliflower Florets ((180g))
- 3 Small Zucchini (Sliced)
- 3 cups Baby Spinach ((90g))
- 1 tsp Coconut Sugar
- Basmati Rice
- Fresh Chopped Cilantro
Instruction
- Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
- Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
- Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
- Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
- Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
- Serve with basmati rice and fresh chopped cilantro.
