This recipe's a hot variation on Indonesia's renowned gado-gado salad and it's delicious served with prawn crackers on the side.

Ingredients

• 1 kilogram waxy potatoes, washed
• 1 each red and green capsicum
• 1½ cups blanched peanuts, roasted and finely chopped
• 2 long green chillies, sliced, deseeded if wished
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• ½ cup korma curry paste
• 400 ml can coconut milk
• 1 cup water
• 1 tablespoon grated palm sugar or brown sugar
• 1 teaspoon salt
• 200 grams green beans or small head broccoli
• 4 hard-boiled eggs, peeled and quartered
• 2 tablespoons chopped fresh coriander

Method

1. Cut the potatoes and capsicums into large chunks and place in a deep casserole with the peanuts, chillies, ginger and garlic.
2. In a jug, stir together the curry paste with the coconut milk, water, palm sugar and salt and pour over the vegetables. Stir to even out the ingredients and cover.
3. Simmer gently for 35 minutes over a moderate heat or until the potatoes are just cooked. Alternatively, bake in a 180ºC oven for 1½ - 2 hours or until potatoes are tender.
4. Top and tail the beans and cut in half or cut the broccoli into florets and stir into the casserole. Cover and cook a further 5-7 minutes or until beans or broccoli are tender.
5. Stir in the eggs and coriander and season with extra salt if required. Serve with a bowl of jasmine rice on the side.

Cooks Tips

You could cut half a cauliflower into florets and add to the hotpot with the beans or broccoli. Add 2 peeled and sliced carrots with the potatoes and add an additional ½ cup water. Waxy potatoes are best for dishes where you need the potatoes to remain whole, and have a firm texutre when cooked. Look for Nadine, Draga, Fisia or red King Edward.