Mushroom and Potato Curry
Take a large saucepan pan with a lid. Add the sunflower oil and gently cook the onion, potato, mustard seeds & garlic for about 5 minutes with a lid on. Now add the mushrooms, green beans and curry paste, continue cooking for 2-3 minutes, giving everything a cook stir.
Pour in the coconut milk. Bring to a simmer and cook just until the potatoes are tender, stir in the spinach and coriander, season with a little salt and milled pepper and serve with rice and naan bread.