Coconut Vegetable Curry (Low Fat)

Ingredients

• 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

Directions

1. 1

   Heat stock and sauté onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.

2. 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. 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. 4

   Add coconut evaporated milk, reheat and serve in bowls with parsley.