VEGETABLE CURRY

Ingredients

1 Tbsp oil

1 onion diced

2 Tbsn mild curry paste

400 g can tomatoes

2 potatoes, peeled and cubed

2 carrots, peeled and chopped

15 green beans, tailed and chopped

200 ml water

1 Tbsp chopped coriander leaves

150 g baby spinach leaves, rinsed

Method

Heat oil in a saucepan.

Add the curry paste and stir for a further 2 minutes.

Add tomatoes, potatoes, carrots, beans and 200ml water.

Bring to the boil then simmer for ten minutes.

Remove from the heat and season with salt and pepper if needed.

Stir through spinach and coriander leaves and serve hot with rice or crusty bread.