• 1 T red curry paste
• 1 capsicum
• Chopped spinach or broccoli
• 1 onion
• 1 clove garlic
• 1 large potato or kumara
• 400 g tin chick peas
• 400 g tin crushed tomatoes
• 400 g tin coconut cream
• Roasted cashew or peanuts to serve along with steamed rice.

In a heavy pan fry off the curry paste for 1-2 minutes until fragrant. Add in the chopped onion, capsicum and garlic cook until soft. Then add in all the remaining ingredients and simmer over a low heat for about 20 minutes. Serve with the rice and chopped nuts.