Spring vegetable curry

Tam West

Ingredients

2 small	Fennel bulbs, outer leaves removed (Main)
1 Tbsp	Oil
500 g	Potatoes, peeled and cut into 2.5cm cubes (Main)
1 Tbsp	Thai green curry paste (Main)
1 can	Tomato, 400g, whole, roma style, drained
250 g	Spring carrots, trimmed, scrubbed and halved lengthwise (Main)
2 cups	Vegetable stock
300 g	Beans, trimmed and cut into 2.5cm lengths
300 g	Spinach leaves, stems removed (Main)
½ cup	Coconut milk
2 Tbsp	Coriander leaves, finely chopped

Directions

1. Thinly slice fennel bulbs (a mandolin is good here). Heat a heavy-based saucepan over a medium heat, add the oil and when hot add the fennel and potatoes. Stir well, add the curry paste and cook for 1 minute to release flavour.
2. Core and roughly chop tomatoes and add with the carrots and vegetable stock. Bring to a simmer, stirring well, cover with a lid and continue simmering until the potatoes are tender, about 15 minutes.
3. Add the beans, spinach and coconut milk and simmer for a further 5 minutes. Season with salt and freshly ground black pepper. Stir through the chopped coriander.
4. Serve this curry with rice or quinoa, mango chutney and roti.