Easy vege curry

Ingredients

2 onions, chopped
3 tbs thai red curry paste
1 litre reduced salt vegetable stock
650g pumpkin
200g red lentils
2 carrots, grated
125ml coconut milk
2 handfuls of spinach
coriander to garnish

Method

1. Saute onion in a little water until soft.
2. Add curry paste and cook for 1 min.
3. Add lentils, pumpkin, grated carrot, veg stock and coconut milk.
4. Put lid on and cook gently for 20-25 mins.
5. Add spinach and cook for 3 mins. Stir and serve with fresh coriander.
   
   The non vegos can substitute chicken in this recipe for some extra protein.
   Thanks so much to the gorgeous Sophie for this recipe.