Very Vegetable Curry

Ingredients

• 1 (440 g) can red kidney beans or 1 (440 g) can borlotti beans, drained
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon ginger, chopped finely
• 1 tablespoon curry paste, to taste
• 2 potatoes, diced
• 250 g pumpkin, diced
• 125 g green beans, sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 zucchini, sliced
• 14 head cauliflower, chopped
• 12 head broccoli, chopped
• 1 small red capsicum, diced
• 2 tablespoons coconut milk
• 1 cup water
• 2 cups cooked rice, to serve