This fragrant and warming meal takes under 20 minutes. It serves two people on its own, or four served with rice.
1 tsp suitable-for-vegan red chilli paste
1 can coconut milk
1/2 cup vegetable broth
1.5 tbsp soy sauce
4 cloves garlic, minced
1 inch ginger, grated
400g sweet potato, peeled and in medium dice
1 small cauliflower, in florets
150g mushrooms, quartered
1 red and 1 yellow bell pepper, medium dice
4 green onions, chopped
Handful basil, torn
1. In a lidded frying pan, or a wide-rimmed pot, mix the red chilli paste, coconut milk, vegetable broth, soy sauce, garlic, and ginger. Simmer for a minute or two until the sauce becomes fragrant.
2. Add the sweet potatoes and cauliflower, cover, bring to the boil, reduce heat, and simmer for 5 minutes.
3. Add the mushrooms, peppers, and green onions, re-cover, and simmer for 2-3 minutes more until cauliflower and sweet potato are cooked for your liking.
4. Turn off the heat, add the spinach and basil, recover, and allow to steam for about 2 minutes, until the spinach is wilted.
5. Serve and enjoy.