Coconut Mushroom Curry — The Doctors Kitchen

Put a pan of water on to boil and cook the rice as per the packet instruction. Meanwhile, heat the coconut oil in a large casserole dish or pan. Add the mushrooms and sauté for 5-7 minutes, or until coloured. Remove from the pan with a slotted spoon and set aside. Add the onion to the pan, plus a little extra coconut oil if needed, and cook for 5 minutes or until starting to soften. Add the garlic, ginger and bay leaf and cook for a further 3 minutes. Stir in the tomato puree and curry powder, then add the sweet potato, coconut milk and 150ml water or stock. Bring to a simmer and cook for 5 minutes, or until the sweet potato is starting to soften. Add the green beans and simmer for a further 10 minutes until cooked through. Stir in the mushrooms for the last 2 minutes of cooking. Remove from the heat and stir through the coriander. Divide between two bowls and serve with rice and fresh chilli.