When the weather gets cold what can be better than a warming, slightly spicy curry?!

Made it too spicy for my daughter so although she did try it next time I won’t add so much curry paste!

Makes roughly 2 large servings

Ingredients:

1 large onion, diced

1/2 tablespoon Thai red curry paste, get a good quality one that’s full of flavour

2 stalks of lemongrass, diced

2 slices of fresh ginger

1 teaspoon turmeric powder

1 can coconut milk

1/2 pint vegetable stock

2 medium sized carrots, sliced

1 large potato, I used a white floury potato but any would work and sweet potato would be awesome if you have any

A large handful of spinach

2 small limes

Method:

In a large saucepan over a medium heat sauté the onion, lemongrass, curry paste, turmeric and ginger in a dash of water until soft, about 5 minutes

Add in the coconut milk, stock, and vegetables, feel free to add in whatever veg you have, have fun and experiment with flavours and textures

Simmer on a medium low heat until potatoes and carrots are tender and add in the spinach to wilt

Add in the lime juice and stir well

Serve with rice, and whatever toppings you like. I added chopped banana, sultananas, a big dollop of mango chutney and some mixed seeds.