Jo brands her name onto Gordon's F Word kitchen with this vegetable curry
Serves 2
1. Heat a little groundnut oil in a pan and sauté the onion until softened. Add the garlic and ginger and allow to cook for 2-3 minutes.
2. Add the pepper and aubergine and cook for a further 5 minutes. Mix in the cauliflower, potato and curry paste and stir. Crumble the vegetable stock into a jug and add approx ½ litre of boiling water, mix well and pour this stock over the vegetables.
3. Grate the creamed coconut into the dish before adding the runner beans and broccoli; leave to simmer for 10 minutes.
4. Season to taste before mixing through the baby spinach, add more water if necessary and allow to cook for a further 5-10 minutes until the runner beans and broccoli are tender.
5. Finally mix through the coriander and serve with rice. Garnish with a little extra coriander if desired.
©Gordon Ramsay 200[8]. All rights reserved
A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
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