Vegetable curry with coconut milk

This is my own recipe. It takes 20 minutes to prepare and 45 minutes to cook. The ingredients I used are:

• 400ml coconut milk

• 200ml water

• 3 tbsp vegetable oil

• 1 onion, diced

• 3 garlic cloves, thinly chopped

• 1 tsp fresh ginger, chopped

• 1 bay leaf

• 1 cinnamon stick

• 2 tsp cumin seeds

• 2 tbsp tomato purée

• 3 tomatoes, chopped

• 2 tsp red chilli powder

• 2 courgettes, cut in cubes

• 3 medium carrots, diced

• 3 medium potatoes, cut in cubes

• Salt

• Fresh coriander, chopped

Method:

1. Add the oil to a pan on medium heat followed by the onions. Let it cook for 3 minutes.

2. Add the garlic in and let it cook for 1 minute before adding the ginger, bay leaf, cinnamon stick and cumin seeds. Stir and let it cook for 2 minutes.

3. Add the tomato purée and chopped tomatoes. Mix and let it cook for 10 minutes.

4. Add the chilli powder and season with salt. Add 100ml water and mix everything. Let it cook for 3-5 minutes.

5. Gradually add the carrots, courgettes and potatoes and add the remaining 100ml water. Mix everything, put the lid on and let it cook for 20 minutes..

6. Pour the coconut milk in and stir. Let it cook for 5 minutes.

7. Serve a generous portion and garnish with fresh coriander. It pairs well with rice or naan. Enjoy!