Veges 5 x potatoes (diced) 1/2 white onion (finely chopped) 1 x red bell pepper (cut into small pieces) 10 x white button mushrooms (cut into small pieces) 2 x cups green beans (cut into small pieces) Spices 2 x tsp garam masala 2 x tsp curry powder 2x tsp mustard seeds 1 x tsp cumin powder 1 x tsp Kashmiri masala salt to taste Herbs 1 x garlic clove (crushed) 1 x bunch of fresh coriander Other 1/2 cup coconut milk 1 TBS peanut butter 1 cup vege stock 1 litre of spring water
1. Cut potatoes into small cubes and set to boil in water, with a pinch of salt. 2. On a medium heat, in a large pan stir fry finely chopped onion and crushed garlic clove with spices (see ingredient list) adding small amounts of vege stock as you go to stop from sticking to the pan. *Stir fry until onion and garlic are softened 3. Add peanut butter and mix in, then add the rest of the veges 4. Once veges are softened add coconut milk and simmer for 5 mins (this will turn into a nice sauce, add more coconut milk /vege stock if sauce is not runny enough ) 5. Drain cooked potatoes and add to the pan, stirring into the rest of the ingredients, plus a large handful of roughly chopped fresh coriander. *Simmer for 5 mins. 6. Serve curry into a bowl, and garnish with fresh coriander 7. ENJOY!
Source: Sonia Clark