Indian chicken and vegetable curry

Instructions

1 Lightly spray a large saucepan with oil and place over a medium heat. Brown chicken in 3 batches and transfer to a plate. Respray saucepan with oil. Add onion and carrot and cook for 5 minutes or until softened.

2 Add curry paste and cook, stirring, for 30 seconds or until fragrant. Return chicken to pan with tomatoes, stock, 2 cups water and pumpkin. Bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until chicken is tender.

3 Add cauliflower and beans. Cook, uncovered, for 5-6 minutes or until tender. Stir through spinach.

4 Combine coconut milk powder with 1 tablespoon warm water in a small bowl. Stir into curry. Serve with rice and mint raita.