Potato and Vegetable Curry

INGREDIENTS

1-2 tablespoons olive oil

4 medium potatoes, peeled and diced – approx. 2cm

2 carrots peeled and diced – approx. 2cm

1 head of broccoli, chopped into florets and diced stem

¼ cauliflower chopped into florets

1 zucchini chopped into chunks

1 onion diced

1 clove garlic crushed

1 heaped teaspoon curry powder

½ teaspoon powdered cumin

1 teaspoon salt

1 cup water

1 x 270ml can of coconut cream

METHOD

1. Heat the oil in a large pan and add the onion and garlic, cook until softened then add the curry and

   cumin powder. Fry off until fragrant.

2. Add the vegetables and stir until well coated with the spices.

3. Add the water and salt, cover tightly with a lid and simmer gently until the vegetables are almost

   cooked.

4. Add the coconut cream and stir through then continue to cook until vegetables are cooked.

5. Serve with steamed rice and naan bread.

   
   Add or change the vegetables to use what you have on hand.