Instructions

Cut all of the vegetables into bite-sized pieces.
Heat the oil in a large frying pan on a medium heat, then add the spring onion, thyme, onion, pimento, garlic and curry powder.

Keep stirring until the onions are lightly browned.

Stir in the premium coconut milk and mix well. Add a small amount of water if necessary (perhaps 150ml or so).  Add the potatoes and cook for 10 minutes (or until soft).

Lower the heat and add the remaining vegetables.

Cover and simmer for another 10 minutes until the vegetables are cooked. If needed, add more water to prevent sticking.

Garnish with a handful of fresh coriander and serve with rice, roti, tortillas or on its own.