Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.
Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes. Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.
Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.
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