Vege Curry
My beautiful foodie friend Emma’s recipe for a blimmin’ fine – and all too easy – vege curry. Eat more vegetables and spices. Your body will love you for it.
Ingredients
Olivado extra virgin avocado oil
1 onion, finely chopped
2 cloves garlic
Pumpkin, diced small
Bunch of spinach or kale
Chickpeas, 1 tin
1 can tinned tomatoes
Toasted cashews (I just fry them in a small saucepan with coconut oil or butter)
3 cups vegetable stock
Water
Salt and pepper
1 teaspoon curry powder
1 teaspoon fresh or dried red chilli
1 teaspoon turmeric
1/4 to 1/2 fresh grated nutmeg
1 teaspoon smoked paprika
Dash of coconut or regular cream
Method
- In a large frypan over a medium heat, cook avocado oil onion and garlic until soft.
- Add in all other ingredients and simmer until the pumpkin is tender.
- Add toasted cashews stir in the cream
- Serve with rice.
