1 ¾ cups vegetable broth
2 cups Dutch cream/Kipfler/Red potatoes, in bite sized chunks
1 onion, chopped
½ cup frozen peas, thawed
2 carrots, sliced
1 can chickpeas, drained and rinsed
1 teaspoon minced garlic
1 can chopped tomatoes
2 tablespoons curry powder
2 cups green beans, in 2cm pieces.
1 teaspoon ground coriander
¼ teaspoon cayenne (optional)
½ cup unsweetened coconut milk
Place 1⁄4 cup of the broth in a large non-stick pot. Add the carrots, onions, and garlic. Cook, stirring occasionally until onion has softened, about 5 minutes.
Stir in the curry powder, coriander and cayenne (if using). Add the remaining broth, the potatoes, beans, tomatoes, and garbanzos. Bring to a boil, reduce heat, cover and cook over low heat for about 40 minutes.
Add the peas and cook for an additional 5 minutes, or until all vegetables are tender.
Mix the coconut extract into the rice, or almond milk. Add to the vegetable mixture and stir well to mix.
Serve over brown basmati rice.
To make a meat variation for the family, have 2 pans side by side & add your choice of meat to the 2nd pan & brown first. All other steps remain the same.