Very Veggie Curry

Very Veggie Curry

Serves 4 – Serve with Rice pf choice

1 tbsp oil

1 medium white onion

3 cloves of garlic peeled and mashed

1 thumb size piece of ginger peeled and grated

1 tsp turmeric

1tsp mild or medium curry powder

1tsp salt

1 tin chopped tomatoes

1 tin full fat coconut milk

1 large sweet potato peeled and cubed

3 medium carrots peeled and sliced lengthways

2 handfuls of French beans cleaned and trimmed

Squeeze of lime juice

2 tbsp fresh chopped coriander

Method

Heat the oil and sweat the onion over a medium heat.

Add in the garlic and ginger, the salt and spices plus a glug of water if needed, give it a good stir and cook for 5 minutes more.

Add the chopped tomatoes, and the coconut milk, including the water from the can. Keep the heat just below medium and stir to combine everything. Add in the sweet potato and carrots which will take roughly the same amount of time to cook, cover and cook over a medium heat, checking from time to time to make sure they aren’t catching, and cook until just tender – 10-15 minutes approximately.

Add the green beans and cook for about 5 minutes. Just before serving stir in the lime juice and the chopped coriander and serve over rice of choice.