Ingredients:
– 2 tbsp of coconut 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
– 1/4 tbsp ground paprika
– 1 tbsp tomato purée
– 1 large tomato
– 2 cups of coconut cream
– 2 cups of peeled, diced potatoes
– 2 cups of cauliflower (optional)
– 4 cups of spinach (you can swap for 1 cup of green peas)

Method:
– Heat oil in a large sauce pan
– Add the onions, garlic, ginger, salt, pepper and fry until the onions become translucent.
– Then add the curry powder, tomato puree and paprika and fry until the spices are cooked though.
– Add the coconut milk and veg. Cover and Simmer on a low heat until the veg has cooked. (Approx 30- 45 minutes)
– Serve fresh or leave it covered for a few hours and then reheat when you are ready to eat for the most flavourful curry.