Green Curry: the cheating way

I made this green curry when I was in a hurry and in a pinch. It's totally cheating because I had green curry paste on hand, I did not make the paste from scratch. The good news is it is that much easier to make.

12 new (baby) potatoes
1 tomato
1 green pepper
2 yellow peppers
1 small head broccoli
2 small boxes baby portobella mushrooms, quartered
2 cans coconut milk
1 cup jasmine rice, uncooked
3-4 tablespoons green curry paste, found in the Asian aisle at any supermarket

Cut the potatoes into wedges, then steam them until they're tender. Wash your rice thoroughly, then place it in a small pot with 2 cups water and a pinch of salt, bring to a boil, then reduce to a simmer and pop a lid on it- cook for 20 minutes, then set aside. While your rice and potatoes are cooking: cut the broccoli into florets and saute until al-dente, set aside in a large bowl.  Next saute the mushrooms until tender, then add them to the bowl along with the broccoli. Do the same with the peppers, make sure you don't over saute them, you want them to have a nice bite to them still. Add all sauted veggies plus the steamed potatoes into a stock pot, pour in the coconut milk and add the green curry paste, simmer for 15 minutes. Taste and adjust for salt and pepper, you may even want to add some more curry paste if you prefer a stronger flavor. Spoon curry over rice and serve.

Makes roughly 6-8 portions