Ingredients:
– 2 tbsp of coconut oil (substitute with any oil)
– 1 tsp of salt
– 1 tsp pepper
– 2 onions
– 4 spring onions
– 4 cloves of garlic
– One thumb sized piece of ginger
– 3 tbsp Curry powder
– 1 tsp ground paprika
– 1/2 tsp of chilli (optional)
– 1 can of tinned chopped tomatoes
– 4 tbsp tomato purée
– 1 can of coconut milk
– 3 tomatoes
– 2-4 cups of veg of choice (potato/pumpkin, courgette, red pepper, mushroom, carrot and tofu is my favourite)

Method:
– Heat oil in a large sauce pan
– Add the onions, garlic, ginger, salt, pepper and cook until the onions are translucent.
– Then add the curry powder, tomato puree, paprika and chilli and fry until the spices are cooked though.
– Add tomatoes, tinned tomatoes, tomato puree, coconut milk, and veg. Cover and Simmer on a low heat until the veg has cooked. (Approx 30- 45 minutes)
– Serve fresh or reheat a few hours later for the best tasting curry.