First, make your yellow curry paste. Roughly chop the onion, garlic and ginger, and place in a small food processor or blender with enough water to help it blend. Pulse until you have a small chunky mixture. IF you are confident that you can clean your machine, add the curry and turmeric too and blend (if not, stir through in a bowl afterwards).

Add the creamed coconut to the milk (or water) and mix well to dissolve (warming the milk makes this easier although not necessary).

Peel and chop your sweet potatoes into bite-sized pieces, wash and chop the courgettes and trim and roughly chop the beans.

Heat your oil in a saucepan, add the sweet potato and cook for 3-4 minutes until starting to soften. Add the courgettes and green beans and cook for another 3-4 minutes. Spoon in your yellow curry paste and cook through, stirring constantly for another minute. Add a pinch of salt if you wish.

Pour in the coconut mixture, and bring to the boil. Reduce the heat and allow to simmer for 5-10 minutes. Check the vegetables are cooked. Add more liquid if you think necessary.

Serve with chopped chilli rounds and a squeeze of lime juice.

Enjoy!