Ingredients

2 tbsp canola oil

1 medium red onion thinly sliced

1 medium tomato finely diced

2 cloves garlic, chopped fine

1 bay leaf

1 tsp cumin seeds

1 tsp paprika (use red chilli powder for a hotter curry)

1/2 tsp tumeric powder

1 tsp coriander powder

13.5 oz. can coconut milk

1/2 cup water

1 medium carrot, sliced

1 zucchini, thickly sliced

4 oz. string beans, cut to 1 inch length

1 large potato, diced

1/2 tsp sugar

salt to taste

2 tbsp chopped fresh coriander leaves

Preparation

  1. Heat oil in a frying pan, add cumin seeds and bay leaf. Once the cumin seeds sputter add the onions and fry on medium heat until softened (do not brown).
  2. Add tomatoes, garlic, tumeric, paprika and coriander and fry for 2 minutes, till tomatoes soften.
  3. Add potatoes and carrots, season with salt, cook for 2-3 minutes, stirring well.
  4. Next add zucchini and string beans, stir well. Add the water and sugar.
  5. Cover and simmer until potatoes soften, about 15 minutes.
  6. Finally add coconut milk and simmer for 2-3 minutes. Turn off the heat and transfer to a serving dish.
  7. Garnish with corainder leaves, serve hot with rice.