Makes 1 large pot | Prep time: 5 minutes | Cooking time: 30 minutes |


•2 tbsp olive oil
•2 red onion diced
•1 clove garlic chopped
•2 tbsp turmeric
•1 tsp curry powder
•1 tsp cumin
•1 tsp garam masala
•1 tsp coriander powder
•1 tsp fresh ginger
•1 tsp coconut sugar
•1 x 400ml organic light coconut milk/ (try with 1 coconut and 1 1/2 cup of vegetable stock)
•400g fresh tomatoes skinless quartered
•400g butternut squash  baked cut in 2-inch cubes
•100g green beans/or broccoli
•100g spinach leaves
•15g fresh chopped coriander
•1 lemon cut in moon shape to serve

Place the oil in a deep pan and heat for 1 minute.  Add in the onions and sauté for 2 minutes, then adding the garlic, ginger, turmeric, cumin, garam masala and cook on a medium heat for 5 minutes until the spices are completely coated in the oil and have released their flavours. Add in the tomatos, coconut milk, and cook on a medium heat with the lid on for 10 minutes. Add the green beans or broccoli, and spinach and cook for another 10 minutes.

Garnish with the coriander and serve with a squeeze of lemon with rice or quinoa.