Spicy vegetable curry

Chop carrots, potatoes and parsnip into 3cm pieces. Heat ghee in pan, add garlic, spices, ginger, sambal oelek and onion, cook, stirring, until onion is soft. Add carrots and coconut milk, simmer, covered, 15 minutes. Add potatoes and parsnip, simmer, covered, until vegetables are tender. Add cauliflower, broccoli, mushrooms and water, simmer, covered, until vegetables are tender.

Serves 4.

Recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Suitable.