This healthy vegetable curry is a fantastic recipe to make as we begin the new year, because it contains a wide variety of vegetables that help to boost the immune system. It’s also a good way to use up any vegetables you have left over from Christmas, cooked or uncooked . The recipe is adapted from www.bbc.co.uk/recipes

Serves 4.

Ingredients.

1. 1 onion, finely sliced (you can buy frozen ready-chopped onion if this is easier)

2. 1 teaspoon chopped garlic (you can buy garlic in a jar if this is easier)

3. 2x 40ml tins coconut milk

4. 150 ml vegetable stock

5. Approximately 600 grams cooked seasonal vegetables such as parsnips, roast potatoes, carrots or squash

6. 200 grams cooked greens such as brussel sprouts, kale, chard, spinach, or cabbage.

7. 3 teaspoons curry paste, whichever is your favourite type, there are so many to choose from in the supermarkets.

8. Salt and pepper to season.

9. A little oil for cooking the onion

10. Cooked rice or naan bread to serve.

Method.

1. Using a large pan on a medium heat, warm the oil and gently cook the onions and garlic.

2. Once softened stir in the coconut milk, vegetable stock and curry paste. Bring to a simmer and cook for 5 minutes to allow all the flavours to develop. Taste and add salt and pepper if needed.

3. Add the cooked vegetables and slowly bring back to a simmer. Cook for 5 minutes, then take off the heat.

4. Serve hot with rice or naan breads to mop up the delicious sauce. I always like to add a spoonful of natural yoghurt on my curry as it is an easy way to boost your good gut bacteria and this also helps to boost your immune system!