1teaspoonchilli flakesoptional if you prefer mild flavours
1/2small head broccolicut into florets
100gcarrot1 small carrot, cut into bite-size pieces
100gzucchini1 small zucchini, cut into bite-size pieces
1/2punnet cherry tomatoeshalved.
2cupsbaby spinach leaves
60gfull-fat Greek yoghurt
Heat coconut oil in a saucepan, add onion and cook until softened. Add garlic, ginger, coriander stems and spices. Stir constantly, ensuring that they do not burn.
When the spices smell fragrant add remaining ingredients, except spinach, coriander leaves and yoghurt. Cover and simmer until vegetables are tender for approximately 15-20 minutes. If it is too dry, add a little water.
Remove from heat and stir through spinach until wilted.
Place half of the curry into a container to enjoy for lunch tomorrow and place the remaining in a bowl to have for dinner tonight. Serve both with a dollop of yoghurt.