Vegetable Curry

Spice Mix:

• 2 tbsp curry powder , mild or hot (Note 1)
• 1 tsp All Spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
• 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)
• 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
• 1 tsp cumin powder
• 3/4 tsp cayenne pepper (adjust to taste)
• 1 tsp pepper (white or black)

Curry:

• 3 tbsp cooking oil
• 1 large onion , diced (brown, white, yellow)
• 1 large red chilli / cayenne pepper , deseeded and finely sliced
• 2 large garlic cloves , minced
• 1 large red capsicum / bell pepper * , chopped into 1.7cm / 2/3" pieces (~1.5 cups)
• 800g/ 28 oz canned crushed tomato
• 2 cups (500 ml) vegetable or chicken broth
• 1 zucchini , diced (~1 cup) *
• 2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz)
• 2 cups cauliflower florets * , small / medium (~180g/6oz)
• 3/4 cup frozen peas *
• 2 handfuls baby spinach , optional (Note 2)
• 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
• salt and pepper
• yoghurt (plain or Greek)

Serving - choose:

• basmati rice
• white rice