Pea, Potato, Spinach and Vegetable Curry
1 tablespoon coconut oil
1 medium onion chopped
2 cloves garlic minced
1 teaspoon curry powder
1 teaspoon turmeric
1 can of coconut milk
1 can of chopped tomatoes
8 new potatoes quartered
2 carrots sliced
1/4 red pepper chopped
1/4 head of cauliflower cut into florets
1 sweet potato chopped
4 mushrooms sliced
4 cubes of frozen spinach
1 cup of frozen peas
Heat the oil in a pan.
Add garlic and onion and gently fry for 5 minutes.
Add spices and fry for 2 further minutes.
Pour in the coconut milk and tomatoes.
Throw in all the vegetables.
Simmer for 25 minutes until the vegetables are tender.
Add extra water if it needs it during the cooking process.
Season with a little salt and pepper to taste.
This curry showcases the fresh taste of the ingredients and can be adapted to use your family's favourite veggies both fresh and frozen. It is packed with plant based nutrition and makes a delicious summer supper.