1 onion, diced
2 tsp crushed garlic
2 tsp grated ginger
1 tbsp curry powder
1 tbsp brown sugar
3 cups baby spinach leaves
6 cups chopped fresh mixed vegetables (sweet potato, cauliflower and carrots)
2 cups gluten-free vegetable stock
400 g can diced tomatoes
2 x 400 g cans chickpeas, drained, rinsed
1 cup coconut milk
- Heat 1 tablespoon of olive oil in a large saucepan or flameproof casserole dish over medium heat. Add the onion, garlic and ginger and cook for 3-4 min, or until softened. Add the curry powder and brown sugar and cook, stirring, for 1 min.
- Add the vegetables and stir for 1 min or until coated in the spices. Add vegetable stock and tomatoes and bring to the boil. Cover, reduce heat to medium, cook for 20 min or until vegetables are nearly tender.
- Add the chickpeas and cook, covered, for 10 min. Stir in the coconut milk and baby spinach leaves and cook for 1 min or until the spinach just wilts. Serve with basmati rice, and garnish with coriander and a dollop of yoghurt if desired.