Vegan Thai Red Curry with Indian Spinach Rice

Recipe for the curry - Cut all vegetables into bitesize chunks. In a thick bottomed pan sauté onions, peppers, potatoes and butternut squash until onion and peppers are soft. Add red curry paste and cook for a few minutes. Add veg stock and coconut milk, bring to the boil. Add cauliflower, carrots and baby corn and leave to simmer until veg is cooked but with a slight crunch. Add spinach and leave to wilt. Serve with rice and other accompaniments.

Recipe for the rice - Rinse basmati rice and soak in water for ½ an hour. Wash and chop spinach leaves. Deseed chillies, peel garlic and ginger, cut into small chunks. Place in a blender and puree until smooth. Keep to one side. Heat some oil in a saucepan and add cinnamon, cardamon, star anise and cumin seeds cook for a minute then finely sliced onion and cook until golden. Add the spinach puree and cook for another 4-5 mins. Cook rice in boiling water until ‘al dente’, drain and rinse. Add rice to spinach mix and stir well. Ratio of rice to spinach should be 4:1 so its not too wet. Garnish with red chillies.