Cashew and Coconut Vege Curry

• 3.5 cups Rice, brown
• 3 Beetroot
• 3 Parsnip
• 0.5 Pumpkin
• 2 cups Spinach
• 0.5 cups Plain Greek style (thick) yogurt
• 0.5 cups Cashew nuts
• 2 Patak's Cashew & Coconut curry sauce 500g
• 2 Can of Chickpeas

1. Chop up the beetroot, pumpkin, and parsnip into small chunks.  Add all the vegetables into a large saucepan and simmer for about 30-45mins, till pumpkin and beetroot is soft. If you are in a hurry you can microwave the vegetables with a little water to soften first.

2. Whilst sauce cooking, cook rice in rice-cooker or saucepan (add 2 cups of water for each cup of rice). If cooking stove top bring to a low simmer and cover with lid. 

3. (option) Mix Greek yogurt with ginger and a pinch salt + ground pepper and place back in fridge till serving.

4. We have it in large shallow bowls, with a rim of rice, filled with sauce, a large blob of Greek yogurt (we use coconut yogurt to make it a Vegan dish - brand as pictured) on top and shredded spinach. Wholesome spicy goodness…