The teenager was on dinner and the contents of the fridge were looking grim. He managed to scrape together a reasonable selection of vegetables; potato, peas, beans and carrots. With a bit of magic he had the house smelling amazing, and had created a really tasty, nutritious curry for us all.

Again, more a suggestion than a recipe. Any vegetables could be substituted; kumara would be great, as would chickpeas, mushrooms or spinach. He used a korma paste but any curry paste would work.

Ingredients: 

1 tablespoon cooking oil

1/2 onion

3 cloves garlic

1 potato

3 tablespoons curry paste (from a jar)

1 carrot

3/4 cup frozen beans

3/4 cup frozen peas

3/4 cup vegetable stock

3/4 cup coconut cream (about half a tin)

Method:

Heat oil in a pan. Cook the onion, garlic and potato until lightly browned. Add the curry paste and cook, stirring until fragrant.  Add the beans and carrots and cook for 2-3 more minutes. Put the peas, stock, and coconut cream in and reduce to a simmer. Cook with the lid on until the potatoes are soft, about 20 minutes. Serve with steamed rice and a dollop of coconut yogurt.