Malaysian Vegetable Curry

Preparation: 15 minutes

Cooking: 25 minutes

Serves 4

1 medium eggplant, cubed

2 Royal Blue potatoes, cubed

2 tblspn canola oil

500g frozen okra

1/4 head cauliflower, into florets

425g tin four-bean mix, drained, rinsed

425g tin Malaysian curry sauce

2 tspn minced chilli (or to taste)

Steamed white rice to serve

Heat a large non-stick pan. Add eggplant and potato. Allow to cook for 10 minutes, stirring frequently. Drizzle evenly with oil. Add okra and cauliflower. Fold together for a further 3 minutes. Add beans, curry sauce and chilli. Cover. Allow to simmer slowly for 10 minutes. Serve with steamed rice.