Step 1

Begin by making the curry paste. Place all of the ingredients into a food processor and process until well combined.

Step 2

Place a large saucepan over a medium heat and add the olive oil and cook the curry paste for 5 minutes, until aromatic.

Step 3

Add the chopped onion, potatoes, mushrooms and carrots. Coat in the curry paste before adding the coconut milk.

Step 4

Reduce the heat to a medium low and simmer for 20 minutes, or until the potato is tender. Add the chili pepper and simmer for further 5 minutes.

Step 5

Finally add the green beans and spinach leaves and cook for a few minutes so that the spinach wilts.

Step 6

Serve with steamed rice and pappadams.