Step 1

Warm a large pan over a medium heat. Pour in the oil and when glistening add the onion. Saute for about 5 minutes until translucent and just starting to color on the edges.

Step 2

Add the garlic and curry powder and cook for a couple of minutes, stirring frequently. The curry powder will probably stick to the bottom of the pan a bit. That's fine. Don't worry.

Step 3

Add the cornstarch/arrowroot and stir well then slowly add the water, stirring as you go to work out any lumps. Scrape right into the bottom to remove residue from the bottom of the pan.

Step 4

Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every 5 minutes or so. Check the potatoes by piercing them with a fork. They will take about 15 minutes, depending on how big you cut them.

Step 5

When the potatoes are tender add the coconut milk, sugar, salt, and pepper then stir well. Now add the beans and push them down into the sauce as best you can.

Step 6

Return to medium/low heat with a lid partially on, and allow everything to warm through again and the beans to cook (about 7 to 10 minutes).

Step 7

As soon as the beans are tender it is ready. Check the seasoning adding more salt and pepper if necessary, then serve.