Slow cooked Vegetable Curry – Naomi Ferstera

Ingredients

• 540 ml coconut milk (2 x 270ml)
• 2 cloves garlic (crushed)
• 3 tsp paprika
• 2 tsp curry powder
• 2 tsp turmeric
• 250 grams tomatoes (3 medium, diced)
• 150 grams zucchini (1 large, diced)
• 200 grams sweet potato (1 large, diced)
• 250 grams cauliflower (cut into florets)
• 80 grams diced onion (medium)
• 80 grams mushrooms (sliced)
• 100 grams baby spinach or silverbeet
• 2 cups vegetable stock
• water (for topping up)