Vegetable Coconut Curry

Ingredients:

2 Yukon gold potatoes- chopped in 3cm cubes
1 whole eggplant- chopped in 3cms cubes
1 small pumpkin- chopped in 3cm cubes
1 cup of chopped green beans- 5cm
2 garlic cloves- minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2 bay leaves
2 cups of coconut cream
2 tablespoons of olive oil
Salt and pepper to taste.

Directions:

Firstly start off by adding 2 tablespoons of oil to a large pot/pan of your choice. Once oil is hot add in in minced garlic and all the spices, stir for a few minutes on low heat. Then add in potatoes and 2 tablespoons of water and let it cook on low heat for 10 minutes stirring often.

Slowly add in pumpkin and eggplant and stir for a minute and then slowly add in coconut cream. Let it simmer for 20-30 minutes on a low heat until vegetables are soft. In the meantime start making your rice.

Serve curry over rice.