Coconut Curry Vegetables

• 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

1. Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
2. Add the ginger, garlic and chilie and cook a further couple of minutes.
3. Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
4. 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.
5. 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.
6. Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
7. Serve as part of a curry meal.

oil, onions, garlic, ginger, red chile, curry, light coconut milk, carrot, sweet potato, pumpkin, broccoli floret, red, zucchini, spinach, lime, fresh coriander

Taken from www.food.com/recipe/coconut-curry-vegetables-181443 (may not work)