Vegetable curry Recipe | Buy West Eat Best

Ingredients

• 1 tbsp olive oil
• ½ medium red onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 carrot, peeled & diced
• 1 cup Kent pumpkin, peeled & chopped
• 2 cups mushrooms (cup or button), quartered
• 1½ tbsp Keen's curry powder
• 400ml Trident light coconut milk
• 1 cup broccoli florets
• 2 cups baby spinach leaves
• 2 spring onions, thinly sliced
• 1 cup cooked long grain rice, to serve
• 1 lime, cut into wedges