Vegetable curry with lime rice

Method

1. Heat the oil in a large, deep frying pan over a medium heat. Fry the onion for 4-5 minutes, then add the curry paste and fry for 1 minute more. Add the squash and cauliflower and fry for 4 minutes. Add 1 litre water and simmer for 45 minutes or until the veg are tender.
2. Stir in the peas and spinach to wilt. Stir in the yogurt, season and heat for a minute.
3. Heat the rice according to the pack instructions. Stir in the coriander (optional), lime zest and juice, then season to taste. Serve with the curry and lime wedges to squeeze over.