Vegetable Curry

Heat oil in a medium saucepan or wok over medium heat. Add spices and onion and cook, stirring regularly, until the onion has softened.

Add eggplant and quickly toss in the onion spice mixture.

Add tomatoes and coconut milk and bring to a simmer; cook uncovered for 5 minutes.

Add broccoli and cook for six minutes or until broccoli is cooked.

Add in spinach and cook until wilted, approximately one minute. Season well and top with coriander.

Energy 1723kj Calories 412cal Protein 7g Fibre 11g Fat 27g Saturated Fat 23g Carbs 34g Sugar