Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 1tablespoons groundnut oil
- 2 carrots, cut into thick batons
- 1 courgette, cut into thick batons
- 200grams French beans, trimmed
- 1 potato, peeled and cut into thin batons
- 1 2/3 cup reduced-fat coconut milk
- 1 2/3 cup vegetable stock
- 2tablespoons lemon juice
- 1 pinch salt
- 1 pinch pepper
- 6 shallots, halved and thinly sliced
- 2teaspoons black mustard seeds
- 8 curry leaves
- 1 fresh green chilli, thinly sliced
- 2teaspoons fresh root ginger, peeled and finely grated
- 1teaspoons ground turmeric
- 2teaspoons ground cumin
- 6 black peppercorns
Method
Step 1 of 2
Heat the oil in a large frying pan over a medium heat. Add the shallots and stir-fry for 4-5 minutes. Add the mustard seeds, curry leaves, chilli, ginger, turmeric, cumin and peppercorns, and stir-fry for a further 1-2 minutes until fragrant.
Step 2 of 2
Add the carrots, courgette, beans and potato to the pan. Pour in the coconut milk and stock and bring to the boil. Reduce the heat to low, cover and simmer gently for 12-15 minutes until the vegetables are tender. Season to taste, remove from the heat and squeeze over the lemon juice just before serving.
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