A handful of fresh spinach, chard or kale, chopped (remove the stems)
Instructions
In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft.
Add the garlic and ginger and cook for another minute.
Add any firm veggie you’re using, such as cauliflower, and cook them for a few minutes, until they soften and start to turn golden on the edges.
Add the remaining vegetables along with the curry paste, cumin, salt and coconut cream and bring the mixture to a simmer.
Cook for about 5 more minutes, until the sauce thickens and the vegetables are tender. (How long you cook it all will depend on the veggies you use and how big the pieces are.)
Season with salt and pepper.
Stir in the spinach and cook for a minute, just until it wilts.
