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Ingredients

  • 1 large onion, peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • Small piece fresh ginger, peeled and chopped
  • 1 green pepper, sliced
  • Small aubergine, roughly diced
  • Small cauliflower, chopped into florets
  • 1 small potato, peeled and diced
  • 2 tbsp Balti curry paste
  • 1 vegetable stock cube
  • 160ml tin of coconut cream
  • Approx 6 large runner beans, topped and tailed and roughly chopped
  • 1 small head of broccoli, chopped into florets
  • Fresh baby spinach
  • 2 -3 tbsp fresh coriander, chopped plus extra to garnish
  • Salt and black pepper
  • Groundnut oil
  • Basmati rice to serve

Method

  • STEP 1
    Heat a little groundnut oil in a pan and sautee the onion until softened. Add the garlic and ginger and allow to cook for 2-3 minutes
  • STEP 2
    Add the pepper and aubergine and cook for a further 5 minutes. Mix in the cauliflower, potato and curry paste and stir. Crumble the vegetable stock into a jug and add half a litre of boiling water, mix well and pour this stock over the vegetables
  • STEP 3
    Add the coconut cream into the dish before adding the runner beans and broccoli; leave to simmer for 10 minutes
  • STEP 4
    Season to taste before mixing through the baby spinach, add more water if necessary and allow to cook for a further 5-10 minutes until the runner beans and broccoli are tender
  • STEP 5
    Finally mix through the coriander and serve with rice. Garnish with a little extra coriander if desired
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