Coconut Vegetable Curry (Low Fat) - cooking recipe

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

Preparation

Heat stock and saute onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
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.
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.
Add coconut evaporated milk, reheat and serve in bowls with parsley.