Potato and bean curry

One of my favourite veggie curries, and really easy to make. The amounts given below makes about 6 servings. The leftovers keep well in the fridge for a few days so I usually make this large amount and have enough for several days.

Ingredients:
2 cans chick peas
1 can kidney beans
1 can butter beans
6 potatoes
1 onion
2 tablespoons of medium curry powder
1 can coconut milk (cream, natural yoghurt or evaporated milk all work fine too, but I prefer the sweet taste that coconut milk adds to it)
1 vegetable stock cube
1 slice of root ginger
1 stalk of lemongrass (optional)
Rice


Cooking:
1) Boil the potatoes.

2) While they're cooking, chop the onion into thin pieces and put it in a pot on medium temperature on the hob with a little olive oil. Chop the ginger very finely and add it along with the onion.

3) Dissolve the vegetable stock cube in a small amount of boiling water.

4) Drain all of the juices that come in the cans off the beans, and after a few minutes when the onions have started to cook add the beans to the pot and stir it all up.

5) Add the vegetable stock water and about half the can of coconut milk. This should be enough but more can be added as required if it looks too thick.

6) Add the tablespoons of curry powder and stir well again. Try it while stirring to check the spiciness and add more if required.

7) Chop the lemongrass into 3 or 4 long pieces and add them.

8) Put a lid on the pot and cook for 20 minutes still on medium temperature.

9) Peel the potatoes and chop them into thick chunks.

10) Stir well again and check the flavour and consistency to see if any more curry powder or coconut milk needs to be added. Add the potatoes, then cover again and leave to simmer on low temperature for at about 30 minutes.

11) While that's simmering, boil whatever amount of rice is required seperately.

12) Check the curry again for flavour and remove the pieces of lemongrass while stirring.

13) Serve along with the rice.