Vegetable Curry

Ingredients

• 400 ml passata tomatoes
• 1 tsp green curry paste
• 0.5 tsp ginger powder
• 5 lemon leaves
• 200 ml vegetable broth
• 400 g pumpkin flesh
• 2 red bell peppers
• 8 corn kernels
• 6 baby eggplants
• 8 sugar snap peas
• Salt
• black pepper (freshly ground)
• 2 tbsp Soy sauce
• 300 ml unsweetened coconut milk (canned)
• 1 handful water spinach (or regular spinach)

Instructions

1. 1.

   Wash, trim and cut the vegetables into bite‑size pieces as needed.

2. 2.

   Bring tomatoes with curry paste, ginger powder, lemon leaves and vegetable broth to a boil; add the vegetables except the spinach, season with salt and pepper, and simmer for 10 minutes. Stir in coconut milk, taste with soy sauce, and simmer for another 2 minutes. Serve the curry in bowls garnished with water spinach. Pair with jasmine rice.