Vegetable Curry

Ingredients

1 zucchini, cut into bite sized pieces
2 unpeeled waxy potatoes
2 carrots, peeled
small butternut squash, peeled
1 red bell pepper
olive oil
garlic glove, finely chopped
1 small piece of fresh ginger, peeled
1/2 onion, chopped
1/2 tsp ground turmeric
2 tsp curry paste
1 tsp mustard seeds
1/2 stick cinnamon
1 can peeled tomatoes in juice
1 cup coconut milk
salt and pepper


To make...
Cut zucchini, potatoes, carrots, pumpkin, and red pepper into bite sized pieces. Heat splash of oil in a large cast iron pot. Saute garlic, ginger, onion, turmeric, curry paste, mustard seeds and cinnamon for 5 minutes. Stir well and add all vegetables except tomatoes to pot and stir well to coat. Smash the tomatoes into smaller pieces then add to the pot, cover and simmer until vegetables are tender, about 20 minutes. Add coconut milk and season to taste with salt and pepper. Simmer for a further 10 minutes, uncovered, and serve with rice or lentils.