COCONUT VEGETABLE CURRY

Heat 50 gm of butter / marg in a large saucepan and stir through 1 dsp of ground tumeric ,1 dsp of minced ginger , 1 dsp of ground cumin ,1 dsp of bush curry powder with 1 dsp of soft brown sugar , dried chilli (optional ). Stir to combine. Now add a mix of sliced beetroot ,capsicum, carrot and cabbage ( 3 cups ) 2 medium tomatoes sliced into wedges , 500gm of string beans and 300gm of cauliflower florets . Toss to coat the vegetables with the spices . Add 1 can of coconut milk ( 400ml ), add dried chilli to your taste ( optional ), salt and cracked pepper to season . Bring this mixture to a slow simmer , cover and continue to simmer for 20 minutes or until the vegetables are tender . Serve in heated bowls over steamed rice or as an accompaniment with grilled fish , chicken or meat .