• 1tbsp Olive oil
  • 1 Onion, finely chopped
  • 2tbsp Mild curry paste
  • 1 Small piece of fresh ginger, grated
  • 2tsp Dessicated coconut
  • 250ml Water
  • 1 Carrot, peeled and diced
  • 60g Cauliflower, broken into small pieces
  • 60g Green beans, finely chopped
  • 2 Small potatoes, finely chopped
  • A pinch of black pepper (to taste)
  • 1 Clove of garlic, crushed


  • STEP 1

    Heat the oil in a large pan. Add the onion and cook for a couple of minutes until soft.

  • STEP 2

    Next add the curry paste, garlic, ginger and coconut. Cook for a further 2 minutes.

  • STEP 3

    Add the water and vegetables, including the potatoes. Stir well.

  • STEP 4

    Put the lid on the pan and simmer for around 30-40 minutes, stirring occasionally, until the vegetables have cooked through. Add a little water, if the curry is getting dry.

  • STEP 5

    Add black pepper to taste. Serve, with boiled rice.

To save time you can parboil the vegetables and potato while the onion is cooking, then simmer at step 4 for just 15 minutes

Like this? Try these: