Ingredients
2 Tablespoons olive oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
Spices:
1 Tablespoon fresh ginger, finger grated
1 Tablespoon ground coriander
1-1/2 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/4 teaspoon chilli powder or to taste
1 Tablespoon tomato puree
2 cups vegetable stock
1 cup coconut milk
1 teaspoon cinnamon
Salt and Pepper
Vegetables - you can use any you prefer:
1 cauliflower or broccoli head, chopped into florets
2 carrots cut into chunks
3 medium sweet potatoes, peeled and diced or 6 salad potatoes,diced
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
1 cup frozen peas
4 handfuls of spinach
Can of Lentils or Chickpeas (bashed up a little)
1/2 lime, juiced and zested
2 Tablespoons fresh coriander, chopped
Basmati rice for serving
Method
In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown.
Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.
Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds.
Add the tomato paste and stir until evenly distributed throughout the spices, about 1 minute.
Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, potatoes, carrots and tomatoes. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
Stir in the peas, lentils/chickpeas, lime juice and zest; cook about 3 minutes more. Season to taste with salt.
Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green then stir in the fresh coriander..
Serve with rice