Potato and Vegetable Curry

By: Elna Botes van Schalkwyk

2 tablespoons olive oil
1 medium onion, chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 red thai chillies, seeded, chopped finely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 kg potatoes, chopped coarsely
600 g pumpkin, chopped coarsely
500 ml vegetable stock
250 ml coconut milk
200 g green beans, halved
100 g baby spinach leaves

Heat oil in large saucepan; cook onion garlic, ginger and chilli, stirring until onion softens. Add spices; cook, stirring about 2 minutes or until fragrant. Add potato and pumpkin, stir to coat vegetables in spice mixture. Stir in stock and coconut milk, bring to a boil. Reduce heat, simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans, simmer, covered, about 5 minutes or until potato is just tender. Remove from heat, stir in spinach. Enjoy!

Serves: 4