Vegetable red curry
A tasty colourful weekday meal or make double and use for lunch the following day. Serves 4-6 750g-1kg prepared vegetables: e.g. peeled and diced pumpkin, carrot, kumara, onions, potatoes, swede, parsnip 2-3 Tbsp red curry paste 2-3 cups water pinch salt freshly ground black pepper, to taste 2 heads spinach, washed and roughly cut ¼-½…
