| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- ½ Red Onion thinly sliced
- 1 clove Garlic Cloves finely chopped
- 1 Carrot peeled and cut into medium dice
- 1 cup Kent Pumpkin peeled, chopped
- 2 cups Mushrooms quartered
- 1 ½ tablespoons Curry Powder
- 400 ml Coconut Milk Light
- 1 cup Broccoli florets
- 2 cups Baby Spinach Leaves
- 2 Spring Onions thinly sliced
- 1 cup Long Grain Rice cooked, to serve
- 1 Lime cut into wedges to serve
Ingredients
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Instructions
- Heat a large saucepan or wok over medium heat. Add the oil and cook the onion, stirring often for 2 minutes. Add the garlic, carrot and pumpkin and cook for 5 minutes, stirring often. Add the mushrooms and cook for a further 2 minutes. Add the curry powder and cook for 2 minutes. Stir in the coconut milk and bring to the simmer.
- Add the broccoli and cook for 3 minutes or until all the vegetables are tender, then fold in the spinach. Season to taste with salt and pepper, then spoon the curry into 4 serving bowls with the rice and garnish with the spring onions.
- For some extra spice add a little chopped chilli.
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