Cauliflower and Squash Masala Curry with Fresh Coriander

Preheat a large pan on medium heat and add 1 tablespoon of olive oil per person. Once hot, add the chopped brown onion and sauté until soft and translucent.

To the same pan, add the masala curry paste and stir for about a minute until fragrant. This step helps to release the flavors of the spices.

Add the chopped butternut squash to the pan, stirring to coat the squash in the masala paste. Cook for 5 minutes to allow the squash to start softening.

Combine each vegetable stock cube with 450-500ml of boiling water per person, stir until dissolved, then add 50ml of the prepared vegetable stock to the pan. This will help deglaze the pan and integrate the curry paste with the vegetables.

Mix in the cauliflower florets and quartered button mushrooms, ensuring they are evenly distributed throughout the pan. Cover and simmer for 10 minutes.

Add the chopped tomatoes and coconut milk to the pan, stirring well to combine all ingredients. Bring to a gentle simmer, cover, and cook for another 15 minutes, or until the vegetables are tender.

Stir in the sliced fresh spinach and allow it to wilt in the hot curry. This should take about 2-3 minutes.

Finally, add the chopped fresh coriander to the curry just before serving, stirring through for a burst of fresh flavor.

Serve the cauliflower and squash masala curry hot,