Very Vegetable Curry

• 1 (440 g) can red kidney beans or 1 (440 g) can borlotti beans, drained
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon ginger, chopped finely
• 1 tablespoon curry paste, to taste
• 2 potatoes, diced
• 250 g pumpkin, diced
• 125 g green beans, sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 zucchini, sliced
• 14 head cauliflower, chopped
• 12 head broccoli, chopped
• 1 small red capsicum, diced
• 2 tablespoons coconut milk
• 1 cup water
• 2 cups cooked rice, to serve

1. Heat oil in a large pan and gently fry onion, garlic, ginger and curry paste till onion is tender.
2. Add all fresh vegetables and saute 5 minutes.
3. Add water, coconut milk and drained beans, and bring to boil.
4. Simmer 10 minutes, or until vegetables are tender but still firm.
5. Serve with rice.

vegetable oil, onion, garlic, ginger, curry paste, potatoes, pumpkin, green beans, carrot, celery, zucchini, cauliflower, broccoli, red, coconut milk, water, rice

Taken from www.food.com/recipe/very-vegetable-curry-341546 (may not work)