Vegetable Curry
Epcot's International Food & Wine Festival

Serves 6

Ingredients:

2 large potatoes, peeled and diced into 2 inch cubes
2 tablespoons oil
2 red bell peppers seeded and coarsely chopped
1 large onion, thinly sliced
2 tablespoons yellow curry paste
2 cups coconut milk
1 cup water
1 cup cooked garbanzo beans
Salt and fresh ground pepper to taste
2 tablespoons freshly chopped coriander

Instructions:

Place potatoes in a small pan of cold water. Bring to the boil. Cook potatoes with salt for 5 minutes. Remove from heat and drain.

Meanwhile, in a large sauté pan heat the oil over medium heat and add the peppers and onions. Cook for 10 minutes.

Add the curry paste, coconut milk and water and stir until well combined and simmer for 10 minutes.

Add the potatoes and garbanzo and simmer for 15 minutes or until the potatoes are cooked. Taste for seasoning.

Transfer to a serving dish and garnish with the coriander.

If you like serve accompanied with Basmati rice and chutney.