Veg Curry

25 ml vegetable oil
1 onion diced
1 tablespoon fresh ginger (or paste)
1 tablespoon fresh garlic
1 green chilli sliced/chopped (optional)
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
1 tablespoon tomato paste (optional)
500 ml (2 cups) vegetable stock
400 ml (1 can) coconut milk (or lite for a less rich version)
1 cauliflower or broccoli head, cut/ broken into florets
1 sweet potato or 2 potatoes, peeled and cut into bite size chunks
1/2 medium size butternut peeled and diced
2 carrots cut into 5mm slices
2 tomatoes coarsely chopped
400 g (1 can) of chickpeas
1 lime’s juice or 1 tablespoon lemon juice and 1/2 teaspoon of lemon zest
Salt and pepper
4 lightly packed cups of spinach or roughly chopped swiss chard
Fresh coriander, chopped (handful)
  1. Heat oil in large pot and sauté the onions with the ginger, garlic and chilli for 5 min.
  2. Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4) and tomato paste. Stir well.
  3. Add vegetable stock, coconut milk and simmer for 10 min.
  4. Add cauliflower/broccoli, sweet potatoes, butternut, carrots, tomato,and chickpeas and cook on medium high for 20 min or until vegetablesare done.
  5. Add lime/lemon juice and zest, stir, and cook for 2 min.
  6. Toss in the spinach/swiss chard, stir through, and cook for 5 min until slightly wilted.
  7. Garnish with fresh coriander.
  8. Served best with roti, basmati rice, or sambals.
  9. Salt and pepper to taste.