Ingredients**

900g of roasted vegetables (e.g. parsnip, butternut squash, cauliflower)  
2 onions
25g coconut oil 
1 tsp chilli flakes
1tsp cumin
2 tsp turmeric ground
1 tsp ground coriander
2 tsp minced ginger 
1 litre coconut water  
1 vegetable stock cube 
2 tsp tamarind paste 
200g bok choy 

Method

1. Melt the coconut oil in a large pan over medium/low heat, slice the 2 onions and add to the pan, then sprinkle over 1 tsp of salt and cook for 15 minutes until the onions become very soft
2. Add the chilli flakes, cumin, coriander, ginger, and turmeric to the pan and fry for a few minutes to toast the spices so they release their flavours into the onions
3. Next, in a jug, mix the coconut water, stock cube and tamarind paste and add these to the onion mixture and bring to the boil
4. Then add the roasted vegetables and bring back to the boil
5. Lastly, chop the bok choy and add the white stalks to the curry to cook for 3 minutes then add the green leaves and allow to wilt in the curry

Chef tips:

• You can use any exchange free roasted vegetables in this curry
• Once cooked allow to cool and freeze until needed 
• Great served with low protein coconut rice and naan bread 
• You can blend this curry into a soup by adding more vegetable stock