A generous one-pot curry for potatoes, beans, courgettes and tomatoes from the plot.
Ingredients
- 500g, peeled and diced Potatoes
- 2, peeled and diced Carrots
- 1, diced Courgette
- 150g, trimmed and sliced Runner beans
- 400g, chopped Tomatoes
- 1, diced Onion
- 3 cloves, chopped Garlic
- 2 tbsp Curry powder
- 400ml Coconut milk
- 1 tbsp Olive oil
- 150ml Water
- 1/2 tsp, divided, plus to taste Fine salt
Method
- Prepare the vegetables: peel and dice the potatoes and carrots into even 2cm pieces; trim and slice the beans; dice the courgette and onion; chop the garlic and tomatoes.
- Heat the olive oil in a large casserole over medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft.
- Add the garlic and curry powder and stir for 1 minute until fragrant. Add the potatoes and carrots and stir to coat.
- Pour in the tomatoes, coconut milk and measured water. Bring to a simmer, cover and cook for about 20 minutes until the potatoes are nearly tender, stirring once or twice.
- Add the runner beans and courgette, cover again and cook for 8–10 minutes until all the vegetables are tender. Taste and adjust the salt, then serve hot with rice or flatbreads.
Allotment tip
Add the courgette and beans near the end so they keep their colour and bite.