Thai green-style vegetable curry

• Sweet potatoes400g
• Frozen green beans200g
• Mixed peppers (3 pack)1
• Courgettes (3 pack)1
• Medium curry powderstore cupboard15g
• Fresh ginger15g
• Garlic (4 bulbs, approx 40 cloves)2
• Coconut milk (400ml tin)1
• Frozen chopped spinach100g
• Basmati rice300g

Plus salt and pepper. About £3.10 for the amounts used.

Method

1. 1

   Fry 15g grated ginger, 2 crushed garlic cloves and 1 tbsp curry powder in a little oil for 1 minute.

2. 2

   Add 400g sweet potato cut into small cubes, 1 tin coconut milk and 200ml water. Simmer for 10 minutes.

3. 3

   Add 1 sliced pepper, 1 sliced courgette, 200g frozen green beans and 100g frozen spinach and simmer for 8 minutes until everything is tender. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.