Easy vegan curry

Very easy to do this one in the pressure cooker and very comforting on a cold autumn night.

Ingredients

GF DF Serves 6

2 tablespoons coconut oil

2 onions, chopped

1/2 bunch of celery chopped

bunch of leftover fennel stalks chopped

1 zuchinni chopped

1 1/2 cups mushrooms chopped

2 big handfuls of spinach

1 inch chopped ginger

2 cups passata

1 cup stock (could use veggie or chicken)

2 cups dried kidney beans (soaked overnight) or could use two cans pre cooked kidney beans

1 can coconut cream

2 teaspoons each of tumeric, cardamon, paprika and cumin

1 teaspoon fennel seeds

1/2 teaspoon chilli flakes

salt to taste

Instructions

Sautee onions in coconut oil for 4-5 minutes, add spices and fry for another 1-2 mins. Add everything else in and cook for 45 mins. If using canned beans only need to cook for 10 mins. Serve with rice or cauliflower rice. Blend the leftovers with a stick blender and serve with quinoa for a completely different meal.