Four tins of vegetables and a tin of coconut cream, which sounds like a shopping list rather than a recipe and turns out well because everything is already cooked and only needs to take on the sauce.
- Oil, dried onion two minutes. Curry powder and ginger, twenty seconds.
- Coconut cream in with 150 ml water. Bare simmer, five minutes.
- Drained potatoes in first, broken in half, three minutes.
- Drained chickpeas and carrots, two minutes.
- Green beans last, one minute only. They are the only thing here with any texture left and it is worth protecting.
- Lemon juice off the heat.
The order is the whole recipe. Everything is pre-cooked, so anything in the pan longer than it needs is losing what little bite it has.
Serves 4 with rice or flatbread.