Curried Indian vegetables

A delicious and easy one-dish way to try these different Indian vegetables.

Serves 4

5-10 snake beans, sliced into quarters
10-12 small baking potatoes, sliced into quarters
1 cup Indian marrow, diced
1 onion, peeled and sliced into wedges
1-2 Tbsp mild curry powder
1 x 165g can coconut milk

Preheat oven to 180°C.
Place all ingredients in a baking dish and mix well.
Cover and bake in preheated oven for 40 minutes or until potatoes are tender.
Serve with poppadoms.

Variation: garnish with chopped coriander.

Tip: For a spicier curry use a hot curry powder.