Vegetable Curry

2 tbsp neutral oil, eg: sunflower or grapeseed
1 tbsp Thai red curry paste
1 tsp curry powder
1 tbsp ground cumin
50g root ginger, peeled and finely minced
2 x 400g can chickpeas, rinsed and drained
1kg Essential Cuisine Vegetable Stock
165ml can of coconut cream
1 tbsp fish sauce
1 tsp brown sugar
1 tsp salt and ground black pepper
300g pumpkin, cut to 2cm chunks
300g potatoes, cut to 2cm chunks
200g green beans, halved
2 tomatoes, diced
120g baby spinach leaves

Garnish:
1/2 cup chopped roasted cashew nuts and
2 tbsp coriander leaves, chopped

To prepare curry:
In a large heavy pot or wok, heat oil on a medium heat and fry curry paste, curry powder, cumin and ginger, stirring over heat for a minute or so until it smells aromatic. Add chickpeas and stir over heat for another minute or so to infuse the spice flavours.

Add Essential Cuisine Vegetable Stock, coconut cream, fish sauce, sugar, salt and pepper. Bring to a simmer. (This is the base of the curry to which you can add any vegetables of your choice).

Add pumpkin and potatoes and return to a simmer. Cook for 12 minutes or until the vegetables are almost tender, then add the beans and tomatoes. Continue cooking for 5 minutes until beans are cooked through. Mix in spinach and adjust the seasonings to taste. Garnish with cashews and coriander.

Accompany with rice or naan bread.