Vegetable curry

Ingredients

• 1 tbsp Olive oil
• 1 head Onion, chopped finely
• 3 clove Garlic, minced
• 1 tbsp Ginger root, finely grated
• 1 pcs Red bell pepper, finely sliced
• 1 pcs Yellow bell pepper,thinly sliced
• 2 pcs Carrot, cut into matchsticks
• 150 g Broccoli florets
• 110 g Cauliflower florets
• 2 1/2 tbsp Curry paste
• 240 ml Low-fat coconut milk
• 120 ml Water
• 470 ml Spinach leaves
• 2 pcs Tomato, diced
• 1 tbsp Soy sauce
• 2 tsp Agave syrup
• 1 tbsp Fresh lime juice
• 550 g Brown rice

Method

1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
2. Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
3. To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
4. Stir in the chopped tomatoes, agave syrup, soy sauce and fresh lime juice. Remove from heat.
5. Serve immediately with cooked rice.
6. Enjoy!