Tibetan-inspired Coconut Curry

Method

• Lightly sweat the garlic, ginger, spices and onion for a few minutes in rapeseed oil until the onion is soft.
• If you think the spices are going to catch add a little water to prevent this.
• Add the coconut milk and veg stock and simmer for a few more minutes before adding the pepper and potatoes.
• Once the potatoes are nearly cooked add the rest of the ingredients and simmer until the potatoes and are cooked.