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Export 16 ingredients for grocery delivery
Preheat oven to 170°C.
Place onion, garlic, ginger, curry paste, tomato paste and coconut oil in TC bowl. Puree for 10 seconds, speed Scrape down sides.
Sauté for 10 minutes, 100°C, speed 1.
Add coconut cream and stock concentrate, mix for 5 seconds, speed 4.
Place pumpkin and potato in a large casserole dish and pour over curry mixture. Cover and cook for 2 hours, or until pumpkin begins to break down and the potatoes are tender.
Add capsicum and spinach, stir to combine.