Vegetable and coconut curry

Friday night take away at home.

Ingredients

2tbsp Madras curry paste

1 large onion

1tsp cumin seeds

2 Tesco sweet potatoes, cubed

2 carrots

1 cauliflower, cut into small florets

300ml vegetable stock

400ml can reduced-fat coconut milk

250g green beans, trimmed

basmati rice, to serve

Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.

Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes. Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.

Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.