Potato and Cauliflower Curry

Ingredients - (serves 4) - 2.5 points per serve

• 450g potatoes, cut into 2.5cm cubes
• 400g butternut pumpkin, cut into cubes
• Olive oil spray
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g cauliflower, cut into florets
• 3 tomatoes, chopped
• 2 Carrots chopped
• 1 Zucchini chopped
• Spinach leaves
• 1/4 cup vegetable stock (1 cube)
• 2/3 cup coriander leaves, chopped
• 27g Mild Curry paste

Method

• Cook potatoes and pumpkin in a large saucepan of boiling salted water for 5 minutes, or until just tender. Drain.

• Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until tender.

• Add curry paste. Cook for 1 minute, or until fragrant. Add potatoes , carrots, zucchini, pumpkin and cauliflower. Toss to coat in curry paste.

• Stir in tomatoes and stock. Cover. Cook for 8 to 10 minutes, stirring occasionally, or until vegetables are tender (if they are still too hard, add 2 to 3 tablespoons of water and cook until tender). Season with salt and pepper. Stir through spinach leaves and sprinkle on coriander. Serve with mountain bread.