Potato and vegetable curry

This recipe is adapted - as usual - from a book I had in my library for a long time dedicated creatively cooking potatoes. As I am a lover of various Asian flavours, this recipe was the perfect test for a busy Thursday afternoon.

My choice of ingredients was the following:

1 medium onion chopped finely
2 cloves garlic chopped
2 teaspoons ground cumin
1 teaspoon tumeric
1 teaspoon garam masala
10 Thai corn
600 gr. pumpkin peeled and chopped
1 kg potatoes, peeled and chopped
1 cup (250 ml) coconut milk
200 g green beans trimmed
200 g baby spinach leaves

A lot of visitors in the pan. One hour before cooking all the ingredients together, I fried the potatoes in a pan with oil and garlic and I boiled the pumpkin and cooked the onion until was soft.
I add the spices and stirring until fragrant. I continued with the potato and pumpin, stirred to coat in the spice mixture.
The next step of the operation was to add the rest of the ingredients and the coconut milk and let all of them boil together. The entire work will last around 30-40 minutes, with a lot of intensive stirring.
The combination is delicious especially if you add a fresh beer or a lemonade. It is not very spicy and preferably to be eaten for lunch.

Bon Appetit!