I have made this curry lots of times since the recipe was given to me at the Dru Yoga Spa at Gelorup and not sure where or who it came from so my apologies as can acknowledge the creator!

Curry in a hurry!

Ingredients:

1 tablespoon olive oil

1 brown onion peeled and chopped

1 clove garlic, peeled and minced

1 medium zucchini, chopped

1/2 cauliflower, chopped

Pumpkin (or sweet potato), chopped, 1 large cup

200g baby spinach

1 tin organic chopped tomatoes

2 tins organic chick peas, drained and rinsed

1 vegetable stock cube (ensure gluten free)

3 tablespoons rogan josh curry paste

1 tablespoon tomato paste

Sea salt & juice of 1 lime

Method:

Heat oil and add onion and garlic and saute.

Add vegetables including tinned tomatoes and simmer 5 minutes.

Add chickpeas stirring constantly for 1 minute.

Add stock cube, curry paste and tomato paste, stir well.

Add pinch of salt, juice of lime and add spinach.

Stir, put on low heat and simmer for about 15 minutes while cook some basmati or brown rice in the Thermomix.

Serve with rice and dollop of natural or greek yoghurt and sprinkle with pine nuts.