Coconut Vegetable Curry (Low Fat)

• 1 1/4 cups vegetable stock
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon ginger, minced
• 3 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1 sweet potato, orange peeled and cut into 2cm cubes
• 4 potatoes, peeled and cut into 2cm cubes
• 1 large carrot, and sliced
• 1 stalk celery, sliced
• 1 zucchini, sliced
• 3/4 cup broccoli, cut into small pieces
• 1 (400 g) can tomatoes, squashed
• 1 (400 g) can kidney beans, drained and washed
• 1 - 1 1/2 cup evaporated skim milk, coconut flavour
• 1/2 cup flat leaf parsley, and roughly chopped

1. Heat stock and saute onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
2. Add sweet potato, potato, carrots and celery with 1/4 cup more stock; reduce heat to medium low and cover and cook for 10 minutes, vegetables will still be firm.
3. Increase heat, add zucchini, broccoli, tomatoes, kidney beans and another 3/4 cup of stock, bring to the boil then reduce heat to medium, cover and cook a further 12-15 minutes until vegetables are tender.
4. Add coconut evaporated milk, reheat and serve in bowls with parsley.

vegetable stock, onion, garlic, ginger, ground cumin, cayenne pepper, sweet potato, potatoes, carrot, celery, zucchini, broccoli, tomatoes, kidney beans, milk, flat leaf parsley

Taken from www.food.com/recipe/coconut-vegetable-curry-low-fat-175033 (may not work)