A quick curry does not need a long ingredients list. Onion, ginger, curry paste, vegetables and a savoury cooking liquid will get you most of the way there.

This recipe uses prepared Best Bone Broth concentrate in the sauce. Keep the spice level where you like it by choosing a mild or hotter curry paste.

Ingredients

Serves 4.

• 1 tablespoon oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon grated ginger
• 1 to 2 tablespoons curry paste
• 1 tablespoon Best Bone Broth concentrate
• 300ml hot water
• 1 x 400ml tin coconut milk
• 1 red pepper, sliced
• 1 courgette, sliced
• 150g green beans
• Juice of half a lime
• Fresh coriander, optional

Method

Heat the oil in a large frying pan. Cook the onion over a medium heat for six to eight minutes until soft. Add the garlic, ginger and curry paste, then cook for one minute.

Mix the concentrate with the hot water. Add it to the pan with the coconut milk, pepper and courgette. Simmer for eight minutes, then add the green beans and cook for another four to five minutes, until the vegetables are tender.

Finish with lime juice. Taste before adding salt, then serve with rice. Bone Broth Rice is a good fit once that recipe is live.

Make it work for you

Add leftover roast chicken, chickpeas or tofu if you want a fuller meal. The method stays the same. For a lighter, savoury cup between meals, see Bone Broth as a Drink.