Patoto And Vegetable Curry

• 2tablespoons of oil,
• 1 Brown Onion, finely chopped,
• 2 Garlic Cloves, crushed,
• 1tablespoon of Fresh Ginger,
• 2 Thai Red Chillies,seeded and chopped,optional,
• 2teaspoons of Ground Cumin,
• 2teaspoons of Ground Corriander,
• 1 teaspoon of Garam Marsala,
• 1teaspoon of Ground Tumeric,
• 1kg of Patato's, good quality, peeled and chopped coursely,
• 600g of Pumkin, chopped coarsley
• 2 cups of Vegetable Stock,
• 1 cup of Coconut Milk,
• 200g of Green Beans, halved,
• 100g of Baby Spinach Leaves.

1. Heat oil in a large saucepan, and cook onion, garlic, ginger and chilli, stirring until the onion softens.
2. Add the spices and cook stirring for 2 minutes or until fragrant, add the potato, and pumkin, stir to coat the vegetables in the spice mixture.
3. Stir in the stock, and coconut milk, and bring to the boil.
4. Reduce heat , simmer, covered, for about 20 minutes or until potato is almost cooked. Stir in the beans, simmer, covered, for another 5 minutes, remove from heat and add the spinach leaves.

oil, brown onion, garlic, ginger, red, ground cumin, ground corriander, garam marsala, ground tumeric, vegetable, coconut milk, green beans

Taken from www.epicurious.com/recipes/member/views/patoto-and-vegetable-curry-1215787 (may not work)