INGREDIENTS:

• 15ml butter
• 4 small onions, quartered
• 2 star aniseed
• 2 cinnamon sticks
• 15ml flour
• 250ml water
• 45ml tomato paste
• 5ml ground coriander
• Pinch of turmeric
• 15ml mild curry powder
• 2 medium potatoes, peeled and cut into cubes
• 350g butternut, peeled and cut into cubes
• 250g green beans, trimmed
• 3 large carrots, peeled and halved
• 100g peas
• 250ml coconut milk

METHOD:

Heat the butter in a pan and saute the onion until soft and lightly browned.

Add star aniseed and cinnamon sticks. Stir in the flour and slowly add water, mixing well to avoid lumps.

Add the tomato paste, coriander, turmeric, curry powder, potatoes, butternut, green beans, carrots and peas and allow to simmer with the lid on for about 20 minutes.

Stir in the coconut milk and cook with the lid off until the vegetables are tender.

SERVES: Six

TIME: 35 minutes