Coconut Curry Vegetables - cooking recipe

Ingredients

2 tablespoons oil
2 large onions, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red chile, finely minced
3 tablespoons curry paste (I like Rogan Josh)
1 (400 ml) can light coconut milk (unsweetened)
1 carrot, quartered lengthways, chopped into 1cm pieces
1 small sweet potato, peeled and diced carrots size
1 cup diced pumpkin
1 (440 g) can chickpeas
1 cup broccoli floret
1 red capsicum, diced
1 zucchini, cut same as carrot
1 bunch spinach, well washed and stems discarded
1 lime, juice of
1/2 cup chopped fresh coriander

Preparation

Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
Add the ginger, garlic and chilie and cook a further couple of minutes.
Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
Serve as part of a curry meal.