Need to top up on pantry essentials?
1. In a food processor / bullet blender add in all the curry paste ingredients and blend until a smooth paste forms.
2. Heat a deep pan on medium heat. Add in the oil and chopped celery and fry for 5mins. Add the curry paste into the pan and fry until fragrant - approx. 2mins. Add in the canned tomatoes and drained chickpeas, butternut pumpkin pieces and coconut milk. Give it a good stir and place a lid on top to cover.
3. Once boiling, reduce the heat low and simmer for 10mins. Take the lid oﬀ and simmer for a further 10mins until butternut pieces are soft. Add in the spinach and coriander and cook for a further 2mins until pinch wilts down.
4. Serve with Rice and fresh coriander on top.
-Recipe by Sarah Henderson.