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Spicy swede and spinach curry

<p>This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 3-4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong> </span></p> <ul> <li>2 tablespoons extra virgin olive oil</li> <li>2 onions, peeled and diced</li> <li>2 cloves garlic, peeled and sliced</li> <li>1 teaspoon plain salt</li> <li>3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)</li> <li>3-4 tablespoons Thai red curry paste</li> <li>1 cup vegetable stock or water</li> <li>400g (1 bag) spinach, well-washed and roughly chopped</li> <li>½ can (200ml) coconut milk</li> <li>Salt and freshly ground black pepper</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong> </span></p> <ol> <li>Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.</li> <li>Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.</li> <li>Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.</li> <li>Divide between bowls and serve immediately.</li> </ol> <p><em>Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz"><strong><span style="text-decoration: underline;">Stuff.co.nz. </span></strong></a></em></p>

Food & Wine