Simple Vegetable Curry

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Ingredients
1 tbsp vegetable oil
1 onion, roughly chopped
1 tsp ginger, grated
4 garlic cloves, crushed to a paste with a little salt
½ tsp chilli powder
1 tsp ground cummin
1 tsp ground coriander
½ tsp ground fennel

3 cardamom pods, lightly crushed
½ tsp ground black pepper
1 tsp ground tumeric
8 new potatoes, cut in half
600ml vegetable stock
½ butternut squash, peeled, deseeded and cut into 2½cm dice
½ caulifowler, broken into florets
2 courgettes, cut into 2½cm slices
3 tomatoes, roughly chopped
1 tsp garam masala
85g frozen petits pois
2 medium - heat green chillies, deseeded and sliced
2 handfuls of baby spinacg leaves
4 tbsp fat-free Greek yoghurt

Method

• Heat the oil in a large saucepan, then cook the onion, ginger and garlic over a low heat for 10-12 minutes until the onion starts to soften.
• Add the spices, toss to combine, and cook for 1 minute.
• Add the halved potatoes and cook until they start to stick slightly, then pour in the stock, bring it all to the boil and cook for 5 minutes.
• Add the butternut squash, cauliflower, and courgettes and cook for 6 minutes.
• Fold in the tomatoes, garam masal, peas, chillies and spinach, stir to combine and cook fir 3 minutes.
• Season and serve with rice and a dollop of yoghurt.