Step 1

Preheat oven to 170°C.

Step 2

Place onion, garlic, ginger, curry paste, tomato paste and coconut oil in TC bowl. Puree for 10 seconds, speed Scrape down sides.

Step 3

Sauté for 10 minutes, 100°C, speed 1.

Step 4

Add coconut cream and stock concentrate, mix for 5 seconds, speed 4.

Step 5

Place pumpkin and potato in a large casserole dish and pour over curry mixture. Cover and cook for 2 hours, or until pumpkin begins to break down and the potatoes are tender.

Step 6

Add capsicum and spinach, stir to combine.