South Indian Vegetable Curry

We thought we could only fall in love with eating curry in India but this one pot wonder goes down a treat. It may seem like a long list of ingredients but don’t let that stop you from making this truly tasty dish.
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2 tablespoons canola oil
1 large brown onion, finely diced
3 garlic cloves, minced
2 inch piece fresh ginger, finely grated
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
2 cups vegetable broth
1 can light coconut milk
1 cinnamon stick
Freshly ground salt and pepper
3 carrots, chopped
1 zucchini, quartered lengthways then sliced
1/2 packet green beans, chopped
1/2 large sweet potato, chopped
1 cup kent pumpkin, chopped
3/4 cup potato
2 large vine ripened tomatoes, cored, seeded and chopped
1 can chickpeas, drained and rinsed
1/2 block firm tofu, diced
4 cups fresh baby spinach
juice and zest of 1 lime
fresh coriander, chopped, for garnish
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1. In an extra large pot, heat the oil over medium to high heat. Add the onion and cook, stirring occasionally until beginning to brown, 3 to 4 minutes. Reduce the heat to medium/low and cook until the onion is richly browned, 5 to 7 minutes more.
2. Add the garlic and ginger, stir for 1 minute to blend the flavours. Add the coriander, cumin, turmeric and cayenne, stir for 30 seconds to toast the spices. Add the tomato paste and stir until well combined with the aromatics, about 1 minute.
3. Add the vegetable broth, coconut milk, cinnamon stick, salt and pepper and bring to the boil. Reduce heat to medium low and allow to simmer for 10 minutes.
4. Add the carrots, sweet potato, pumpkin, potatoes and tomatoes. Raise the heat back to medium high and return to a boil. Reduce the heat to medium low, cover and allow to simmer for 15 minutes.
5. Add the zucchini and green beans, stir, cover and allow to simmer for a further 10 minutes or until all vegetables are tender.
6. Discard the cinnamon stick. Add in the chickpeas, tofu, fresh spinach, lime juice and zest. Cook until the spinach is wilted, about 3 minutes. Season with salt and pepper to taste.
7. Serve and garnish with fresh coriander.
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We suggest serving it with brown rice or quinoa, and it’s perfect by itself too!
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