Sometimes, when the cupboard is very bare, you can choose to make a simple coconut curry with any vegetables you have on hand - but potatoes are always a must.

INGREDIENTS

Serves 4

1 eggplant, cut into bite-sized pieces

Salt

2 unpeeled waxy potatoes

2 carrots, peeled

125g butternut pumpkin, peeled

1 red pepper

1/4 cup vegetable oil

2 cloves garlic, chopped

1 small piece fresh ginger, peeled

1 onion, chopped

1/2 teaspoon ground turmeric

2 teaspoons curry paste

1 teaspoon mustard seeds

1/2 stick cinnamon

3 curry leaves

400ml can peeled tomatoes in juice

1 cup coconut milk

STEPS

1. Sprinkle eggplant with salt and set aside for 30 minutes, then rise and dry well.

2. Cut potatoes, carrots, pumpkin and red pepper into bite-sized pieces.

3. Heat oil in a casserole. Sauté garlic, ginger, onion, turmeric, curry paste, mustard seeds and cinnamon for 5 minutes. Stir well and add curry leaves. Add all vegetables except tomatoes to casserole and stir well to coat.

4. Blend tomatoes and their juice in a food processor and add to casserole, then cover and simmer until the vegetables are tender, about 20 minutes.

5. Add coconut milk and season to taste with salt. Simmer for a further 10 minutes, uncovered, and serve with rice or lentils and chutney.

Organic potatoes can be used in these other ways: Fish Soup With Potato - Drop sliced potato into soup made with fish stock, saffron and garlic to thicken it lightly. Serve with lots of parsley and garlic croutons.

Patatas Bravas - Sauté potato cubes in oil until golden and tender, then toss in a rich, reduced garlicky tomato and paprika sauce - a Spanish specialty!

From The Cook’s Companion by Stephanie Alexander (Penguin, 2004), available at SuperNature.

Click here to download the pdf version.