Ingredients: 125g potatoes, 1 green chilli, 1 spring onion, 4-5 chantenay carrot, 1 clove garlic, a handful of green beans, small bunch of coriander, 12g turmeric, 10 damson plums, 2 shallots.
Larder: 200g rice, 1 tin of coconut milk, oil, 2-3tsp sugar, salt and pepper.
- Start cooking the rice according to packet instructions.
- Place the damson plums in a small pan with ¼ of the chopped spring onion and a garlic clove. Place all in a small pan; add 10ml water, 2 tsp sugar. Simmer gently for 5-10 minutes, until it has a runny jam consistency. Add more sugar if needed and set aside. You can scoop out the stones or just avoid them when eating.
- Peel and mince 1 clove of garlic and the turmeric, and finely slice the rest of the spring onion. Deseed and thinly slice the chilli, chop the shallots. Halve the carrots lengthways and top and tail the green beans.
- Heat a glug of oil in a pan. Fry the spring onion along with the garlic, turmeric, shallots and chilli for 2-3 minutes.
- Quarter the potatoes and add to the pan, fry for 2 minutes and then add the coconut milk. Cook for 8-10 minutes and then add the carrots, and green beans. Cook until the carrots and beans are al denté. If the curry reduces too much, add a little bit of water.
- Serve the curry with rice and a dollop of plum chutney, garnished with the chopped coriander.