Cut all the vegetables into a large dice. I used a kilo of tomatoes, a quarter kilo of green beans, a half kilo of onions, a few cloves of garlic, one green pepper, and two potatoes.
Brown the meat. Ground meat here is so lean that I actually add a bit of oil when browning it. Add the onions and garlic and cook for a few minutes. Add all of the spices and stir until the meat and onions are coated.
I didn't measure the spices, but let me estimate how much I used. About 1 tablespoon each of curry powder and cinnamon. About 1 teaspoon each of ginger, cloves, and turmeric. About 1/2 teaspoon each of black pepper and red pepper. (Is it mixing together the metric system and the old English system to have kilos and tablespoons in the same recipe? Surely metric doesn't mean you have to add spices by cc's?) The coconut milk and rice I'll get to later. And just ignore the soy sauce. I didn't use it for this dish, but I didn't think to move it out of the picture.
Add the potatoes and green beans (you can use fresh or frozen peas in place of green beans). Simmer until they start to soften. Add the green pepper (hoho), and simmer for a few more minutes. Put some rice on to cook. I like coconut rice with curries. Just replace about half of the water with canned coconut milk and boil as for plain rice.
Here's my finished dinner, with heavily processed "long life" skim milk from a box. We used to drink this stuff in field camp when I worked with the forestry crew in Alaska. It's not too bad, actually. Whole milk is available fresh here, but after so many years of drinking skim milk, I just don't like the creaminess. Also, served with my Kindle to keep me company, since K2 was, as usual, working out of town somewhere this evening.
Sorry, guys! (Photo by Anna.)