Quick Vegetarian Curry

I had some veggies in my fridge close to expiration, so it was time to use those puppies up. I started with the intention of making "ladero" which means oily in Greek (basically veggies with a sauce of olive oil and usually tomato) but things changed. Inspired by my new Moroccan cookbook, I decided to use some spices to spice the dish up and to make something a little different to what I'd usually make.

Quick Vegetarian Curry
15 mins prep time, 40 mins cooking time

¼ cup olive oil

¼ cup tomato puree

½-¾ cup water

1 large onion, chopped chunky

2 large potatoes

½ butternut pumpkin

500g string beans, cleaned (washed and stalks/ends cut off)

1 teaspoon sweet paprika

1 teaspoon hot curry powder

2 teaspoons chicken stock powder

generous amount of freshly ground black pepper

freshly ground sea salt to taste

1. Chop the potato and pumpkin into decent bite size chunks (not too small and not too big, so they cook easily).
2. Heat a saute or dutch oven pan, add olive oil, onion. Cook until onion is translucent. Add pumpkin pieces and stir for a few mins. Then potato. Season with salt, pepper and chicken stock powder, then paprika and curry powders, stir well.
3. Add water and tomato puree, stir until mixed.
4. Place lid on pan, heat on low and cook for approx. 10 minutes until the potato and pumpkin soften. Add a dash more water if pan is dry. Place string beans on top, then put lid back on. Cook for 15 mins.
5. Stir the beans in so they start getting coated with the sauce, but be careful not to break them. Cook for a further 15 mins with the lid on. Switch heat off and ready to serve.