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Spring Vegetable Curry

Spring Vegetable Curry


2 small fennel bulbs, outer leaves removed
1 tablespoon oil
500g potatoes, peeled and cut into 2.5cm cubes
1 tablespoon Thai green curry paste
400g can whole roma tomatoes, drained
250g spring carrots, trimmed, scrubbed and halved lengthwise
2 cups vegetable stock
300g beans, trimmed and cut into 2.5cm lengths
300g spinach leaves, stems removed
1/2 cup coconut milk
2 tablespoons finely chopped coriander leaves


Thinly slice fennel bulbs (a mandolin is good here). Heat a heavy based saucepan over a medium heat, add the oil and when hot add the fennel and potatoes. Stir well, add the curry paste and cook for 1 minute to release flavour. Core and roughly chop tomatoes and add with the carrots and vegetable stock. Bring to a simmer, stirring well, cover with a lid and continue simmering until the potatoes are tender, about 15 minutes.

Add the beans, spinach and coconut milk and simmer for a further 5 minutes. Season with salt and freshly ground black pepper. Stir through the chopped coriander.

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