- Step 1
Heat oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 5 mins or until light golden and caramelised. Add curry paste and tomato to the pan and cook, stirring, for 2 mins or until fragrant. Add stock, 1 cup (250ml) water, cauliflower and potato. Reduce heat to low and simmer for 40 mins or until cauliflower and potato are tender.
- Step 2
Add beans to the pan and cook for a further 5 mins.
- Step 3
Serve curry with rice, a dollop of natural yoghurt and coriander leaves.