400mlmiso stock400ml hot water mixed with 1 tbsp of gluten free miso – rice based miso
juice of 1 lemon
2tspground dried cumin
2tspground dried coriander
1tspground dried turmeric
4tspground dried medium curry powder
15gA small bunch of fresh coriander
Optional: a couple ofgluten-free pitta breads to serve
If you are serving this dish with rice, put your rice on first.
Finely chop the green of the leeks, peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you don’t like it spicy. Chop the courgette into bite-sized pieces and chop the the potatoes into small bitesize pieces so they cook quicker. Finely chop the tomatoes and the green beans in two.
Put the oil into a family-size pot (4 litres) over a high heat for 2 minutes to heat the pot and oil. Reduce the heat to a medium heat and add the leek, tomatoes, ginger, chilli and 1 teaspoon salt. Stir regularly, keeping the lid on and leave to sweat for about 10 minutes. Check regularly and add a little water if the anything starts to stick to the bottom.
Add the courgette, potatoes and chickpeas and turn the heat up high. Cook for 3 minutes, stirring regularly.
Next, add the coconut milk, veg stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining 1 teaspoon of salt and black pepper put the lid back on and bring to the boil, add the green beans and reduce heat and leave to simmer over a low heat for about 5 minutes.
Check that potatoes are properly cooked before serving.
Finely chop the full bunch of fresh coriander, stalks and all, and add just before serving.