Ingredients

6 medium kūmara (we used 3 red & 3 orange), peeled and chopped
Handful of green beans, ends trimmed
Handful of broccolini (or use broccoli)
4 handfuls baby spinach
2 shallots, thinly sliced
1 handful chopped coriander
½ handful chopped parsley
2 tablespoons red curry paste
2 tablespoons green curry paste
½ cup water
1 tin light coconut milk
1 tablespoon fish sauce (or to taste)
2 tablespoons olive oil
Rice to serve

Method

Heat oil in a large pan, add shallots and cook until soft

Add kūmara and stir-fry for a few minutes. Then add curry paste and stir until everything is well coated

Add coconut milk and water and simmer on low heat for 10 minutes, then add broccolini and beans and cook for a further 5 minutes (or until all vegetables are cooked)

Add spinach and cook until wilted. Then add half of the herbs and stir through (reserve the rest for garnish). Stir through fish sauce and serve with rice and fresh herbs