Step 1

Heat 1 tablespoon oil in a large deep pan over medium heat.

Step 2

Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.

Step 3

When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.

Step 4

Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.

Step 5

Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.

Step 6

Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.

Step 7

Serve with basmati rice and naan bread if desired.