Bean and Vegetable Curry

1 large red onion, peeled and thickly sliced

1 large orange-fleshed kumara (sweet potato), peeled and diced

1/2 a cauliflower or 1 head of broccoli, cut into florets

1 cup water or vegetable stock

1 green or red capsicum, diced

400 g tin of kidney or butter beans (I prefer the butter beans)

400 g jar of curry sauce – or you could make your own (I do – here it is)

1 cup plain unsweetened Greek yoghurt

***

1. Cook the onion in a dash (that sounds so professional don’t you think?) of oil in a large lidded frypan for 5 minutes over a low heat until it begins to soften.

2. Add the kumera (sweet potato), cauliflower/broccoli, and water/stock.

3. Bring to the boil and cover and simmer for 10 minutes.

4. Stir the capsicum, beans (drain well first), and curry sauce into the mixture.

5. Simmer for approximately 10 minutes or until the vegetables are tender.

6. Stir in the yoghurt, heat, being careful NOT to boil it.

7. Perfect as a dish on its own or you can pour it over rice.

This recipe will serve 4 people.

It freezes great – so for those of us cooking for one, divide into four servings.

Then you can reach for it on a lazy day – sounds great to me !!!