Veggie Curry (WFR)

Directions
- Combine 8 cups fresh water and 4 cups rice in a covered saucepot over high heat. Bring the water to a boil, then reduce to low heat and simmer until the rice is cooked.

- Cut potatoes into pieces, and simmer in salted water in a saucepan until soft, about 20 minutes. Drain once you can just pierce a potato piece with a fork (you don’t want it to be mushy because it will continue to cook in the curry sauce) and set aside.

Sauté garlic and onion in olive oil in a frying pan over medium heat for 5 minutes

Add green beans and mushrooms to the frying pan, stir and cook for another few minutes

In a big pot, combine curry paste and 1 can coconut milk simmer and stir for 5 minutes

Add garlic, onion, green beans, mushrooms, potatoes, and 1 cans of coconut milk to the big pot, stir and continue simmering for about 10 mins.

Place curry, rice and utensils on the cockpit table.