Name: Potato and vegetable curry
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 medium_piece brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 tablespoon grated fresh ginger; 2 fresh small red thai chillies, seeded, chopped finely; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1 kilogram potatoes, chopped coarsely; 600 gram pumpkin, chopped coarsely; 2 cup (500ml) vegetable stock; 1 cup (250ml) coconut milk; 200 gram green beans, halved; 100 gram baby spinach leaves

Ingredients

2 tablespoon vegetable oil

1 medium_piece brown onion (150g), chopped finely

2 clove garlic, crushed

1 tablespoon grated fresh ginger

2 fresh small red thai chillies, seeded, chopped finely

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon ground turmeric

1 kilogram potatoes, chopped coarsely

600 gram pumpkin, chopped coarsely

2 cup (500ml) vegetable stock

1 cup (250ml) coconut milk

200 gram green beans, halved

100 gram baby spinach leaves

Method

1.Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture.

2.Stir in stock and coconut milk; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender.

3.Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach.

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