Vegetable Korma - cooking recipe

Ingredients

1 large onion, thinly sliced
2 None carrots, sliced diagonally
1/2 cup korma curry paste
1 small cauliflower, cut into small florets
1 1/4 cups canned coconut cream
7 oz baby spinach

Preparation

Saute onion and carrot in large oiled skillet on medium heat for 2 mins. Add korma paste; cook, stirring, for 1 min or until fragrant.
Add cauliflower florets, coconut cream and 2/3 cup water. Bring to a boil. Reduce heat to low; cover and simmer for 25-30 mins or until vegetables are tender. Add spinach; cook until just wilted.