Heat a heavy based pan and add a pat of the butter and the diced onions. Saute the onion till transparent. Add the tinned tomato and the remaining butter. Continue to cook on medium to high, until the tomato starts to break down and the sauce reduces slightly.
Add all of the remaining spices and simmer for another couple of minutes. Add the coconut cream/heavy cream and sweetener and turn the temperature down.
Add the vegetables and simmer in the sauce until tender and cooked through, usually for about 30-35 minutes.
Tastes amazing the next day when the flavors have developed.Recipe suitable for freezing.Varying ingredients will change the carb values- if you switch out ingredients, use low carb vegetable alternatives to keep it in low carbs.Kent pumpkin is also known as kobocha and Japanese pumpkin and is the lowest carb pumpkin available. Don't use it if it doesn't fit with your macros.If you aren't concerned about carbs you can add peas and carrot, as well as potato to this dish. Chick peas would also go well in this dish if they fit in with your way of eating. Low carb additions include zucchini/courgette, eggplant, peppers/capsicum and radishes.To increase the protein of this dish you could also add firm tofu or paneer towards the end of cooking.Chicken can also be added for additional protein.