Vegetarian Sausage and Vegetable Curry

1 tsp Canola Oil
1 large Onion, thinly sliced
2 cloves Garlic, crushed
2 tsp Ginger Root, grated
3 tsp Curry powder, (your choice on strength)
1 tsp Turmeric, ground
2 3/4 cups Butternut Squash, chopped into @ 1 inch cubes
1 3/4 cups Crushed Tomatoes,
5 cups Cauliflower, raw, broken into bite sized florets
1 1/2 cups Zucchini, cut into @ 1 inch pieces
4 to 5 cups Baby Spinach, fresh,
10 1/2 oz (300 grams) Vegetarian Sausages
cut into 1 inch pieces
1 1/2 cups of vegetable stock made with 4 tsp low sodium soup bouillon cubes or granules
2 tblspn Low Sodium Ketchup

Heat oil in non stick skillet, add onion, garlic and ginger. Cook for 2 minutes or until onion is softened. Add spices, cook, stirring until aromatic.
Add stock and pumpkin. Bring to the boil, reduce heat and simmer for 5 minutes. Add tomatoes, cauliflower and zucchini. Bring to the boil, reduce heat to low, cover and simmer 15 minutes or until tender.
Add spinach, ketchup and sausage pieces. Cook uncovered until sausages are heated through.
Serve with rice or naan bread (not included in caloric information)

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.