• Garlic infused olive oil
• Coconut oil
• Cumin 1tsp
• Coriander 2 tsp
• Turmeric 3 tsp
• Coconut Milk (1 tin)

• Courgettes (3 medium)
• Spinach (1 large bag/bunch)
• Any other Vegetables of your choice

1. Cut the Courgettes into even pieces (whatever shape or size you prefer).
2. Put the Garlic infused oil & coconut oil in large saucepan, medium heat, add cumin, coriander and turmeric. Stir into a paste and cook for 2-3 minutes.
3. Add courgette and cook in the paste for 5 minutes.
4. Add tin of coconut milk, stir, leave to simmer for 20 minutes, stirring occasionally.
5. Add salt and black pepper to taste.
6. Once the vegetables are tender at the spinach, put the link on the spinach to aid it wilting, this only takes about 3-4 minutes.
7. Stir through and serve.

Options:

HOT Curry:

If you prefer HOT curry, add chilli powder/flakes/paste/fresh chilli when you create the paste from the spices at the beginning.

Extra Protein:

Add a can of chickpeas with the coconut milk if you’re vegan, or a tin of tuna just before you serve (just stir through to heat for 1 minute).

Digestion:

To ease digestion you can add the Indian spice Asafoetida, which minimises the flatulence from vegetables pulses and grains.