SPICE MIX:

2 tbsp curry powder , mild or hot

1 tsp All Spice powder

 1 1/2 tsp smoked paprika 

 2 tsp dried thyme leaves, or 3 tablespoons fresh)

 1 tsp cumin powder

3/4 tsp cayenne pepper 

 1 tsp pepper 

For the CURRY:

3 tbsp vegetable oil

1 large onion , diced

1 large red chilli / deseeded and finely sliced

2 large garlic cloves , crushed

 1 large red pepper, chopped into 2cm pieces

800g tinned chopped tomato

500 ml vegetable or chicken stock

1 courgette , diced

250g Sweet potato

200g cauliflower florets

3/4 cup frozen peas

2 handfuls baby spinach , or larger spinach chopped

1/2 cup finely chopped coriander (leaves and stems), plus more for garnish

Salt and pepper

Yoghurt (Greek)

Method

1. Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.

2. Add the Spice Mix and cook, stirring constantly, for 1 – 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.

3. Add the pepper and courgette, cook for 1 minute.

4. Add the tomatoes, stock, sweet potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.

5. Simmer for 15 minutes or until the potato is pretty soft, then remove the lid and simmer for another 10 minutes until the sauce is slightly thickened and the potato is soft.

6. Add the peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.

7. Season to taste with salt and pepper. Serve over rice.

Garnish with yoghurt and more coriander.