Ingredient:
2 tbsp sunflower oil
3 tbsp curry paste
½ tsp chilli powder
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 large onion, chopped
2 garlic cloves, crushed
3 tbsp mango chutney
1 small cauliflower, cut into florets
2 potatoes, cut into chunks
2 large carrots, halved, deseeded, and cut into chunks
1×400 g can chopped tomatoes
1×400 g can coconut milk
250 g (8 oz) green beans, chopped into short lengths
Salt and black pepper
Juice of 1 lime
Fresh coriander leaves, to garnish

Method:
Heat the oil in a large saucepan, add the curry paste and chilli powder, and cook, stirring constantly, for 1 minute. Add the ginger, onion, garlic, and mango chutney, and cook, stirring, for 3-5 minutes until the onion is softened but not coloured.

Add the cauliflower, potatoes, and carrots to the pan, and stairwell to coat in the spices. Cook, stirring occasionally, for 5 minutes.

Add the red peppers, tomatoes, and coconut milk to pan and bring to a boil, then add the beans and season with salt and pepper. Stir well.

Cover and simmer gently for 25-30 minutes or until all the vegetables are tender. Stir in the lime juice and taste for seasoning.

Serve hot garnished with coriander leaves.