Layla's south Indian veg curry

 This curry is one of my daughter's favourites.  It is a fresh vibrant curry with a creamy sauce and a mild spice flavour. One for all the family.

Stuff you will need

• 2 tbsp oil
• 1 large onion, diced
• 4 garlic cloves, crushed
• 1 tbsp ginger paste or fresh ginger grated
• 1 tbsp tomato puree
• 500ml chicken or veg stock
• 300ml coconut milk (full fat is the best)
• 1 small cauliflower broken into florets
• 1 large, sweet potato, peeled and cut into 1inch pieces
• 3 medium tomatoes, seeded, skins removed and cut into cubes
• 2 large carrots
• 400g tinned chickpeas
• 2 handfuls of fresh spinach
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 2 tbsp fresh coriander (optional)

Method

• In a large, lidded pan add the oil and turn the heat to medium.
• Add the onions and cook for 10 mins until golden brown.
• Add the garlic and ginger and cook for 1 min.
• Add QURRY SPICE 1 and cook for 30 seconds.
• Add tomato puree stir, stock, coconut milk and QURRY SPICE 2. Turn up the heat and bring it to a boil. When boiling reduce the heat to low and simmer for 8 mins.
• After 8 mins add the sweet potatoes, cauliflower, carrots, and tomatoes and cook for 20 mins or until the vegetables are tender.
• Stir in the chickpeas, spinach, lime zest and lime juice and cook for 5 mins.
• Stir in the coriander and serve.