Summer vegetable curry

NZ Woman's Weekly 11/3/2006

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Serves 4

Use a prepared curry paste for this instead of the spices if preferred.

Peel onions and chop roughly. Crush garlic and peel. Chop chilli roughly.
Place onion, garlic, chilli, freshly grated ginger, cumin seeds, garam masala, ground coriander and ground turmeric in the bowl of a food processor or blender. Add oil and process to a paste.
Cook paste in a large frying pan, stirring over a medium heat, for one minute. Cut the pumpkin into cubes and add.
Wash potatoes and cut into cubes. Add with stock to pan. Bring to the boil and simmer for 10 minutes.
Wash beans and cut into 4cm pieces. Slice courgettes. Add beans and courgettes. Cook for 30 to 35 minutes or until vegetables are tender.
Stir in coconut cream and sprinkle with toasted coconut.