Plant based recipe for easy tasty Thai Red Pumpkin Curry Pot

Ingredients

• 1 x onion, chopped
• 1 x tbsp olive oil
• 1 x tbsp. fresh ginger, finely chopped or grated
• 4 x cloves garlic, crushed or finely chopped
• 3 x tbsp. water
• 1 x tsp. salt
• 240ml x vegetable stock
• 400ml x coconut milk, canned
• 3 x tbsp. red Thai curry paste (shop bought is fine!)
• ½ x tsp. ground nutmeg
• 230g x pumpkin, peeled and chopped (1-2cm cubes)
• 1 x medium potato, peeled & chopped (1-2cm cubes)
• 2 x medium carrots, peeled & chopped (1-2cm cubes)
• 8-10 x cherry tomatoes, halved
• 1 x red pepper, sliced into strips
• 120g x baby spinach, roughly chopped
• 140g x frozen peas
• 2–3 x tbsp. fresh lime juice (bottled is fine too!)
• 6 tbsp. x coriander, chopped
• salt & pepper to taste