Potato Pancake (rosti) with Vegetable Curry

(serves 4)

When there is no meat in the fridge, and defrosting just takes too long, then this all vegetable curry is a great alternative! It's a slightly healthier version with less coconut milk and more vegetable stock ~ but it's still very tasty and filling! Of course, just chuck in whatever vegetables are available, sweet potato is actually a surprisingly good alternative to potatoes, doesn't feel as heavy and cooks faster too!

The potato pancake is dedicated to my potato-fan friends, another great way of using this much-loved vegetable, one of my favourites!

Prep time: 10 min

Cooking time: 20 min

Ingredients:
Vegetable Curry
1 can red curry paste
500mL coconut milk
400mL vegetable stock
2 cloves garlic
1 sweet potato
1 eggplant
1 broccoli
100g green beans
oil
fish sauce
palm sugar


Potato Pancake
2-3 medium potatoes
Salt


Method:
1. Chop the eggplant and broccoli into bite-size pieces.
2. Top and tail the green beans and chop into approx 3cm lengths.
3. Peel the sweet potato and chop into 3x3cm chunks.
4. Heat the pot with 1 T oil. Add the curry paste, and garlic to bring out the flavour in the curry paste.
5. Add the coconut milk and bring to the boil. Add the vegetable stock, bring back to the boil and add the sweet potato and eggplant.
6. When the eggplant has softened, then add the beans and the broccoli. Season to taste with fish sauce and palm sugar.
7. Meanwhile, to make the potato pancake, peel and grate the potatoes. Salt generously after each one, otherwise it will start to oxidise and change colour (to a pink look, and will get very watery).
8. Heat a frypan, line with a thin layer of oil then add the shredded potato. Flatten with a spatula so it forms a thin pancake. Cook on medium heat for 5-7 minutes.
N.B. The key is to be patient, and not to put the heat up too high otherwise it'll burn. Make sure it is cooked properly and looks a bit crunchy on the bottom before attempting to flip, otherwise it will fall apart.
9. Flip the pancake then cook on the other side for another 5 minutes, or until golden brown.

10. Serve the curry with rice and potato pancake.