The fact is that some vegies and herbs in particular actually grow better and more happily from seed, compared with seedlings. Good examples of plants which grow better from seed include parsley, parsnips, carrots, beetroot and beans. As a bonus for Don Burke's 2UE radio listeners, here's a great way to use up a glut of beans – add them to this quick and easy mild curry.

Tracy Rutherford’s Easy Lamb Curry with Potatoes and Beans

Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Serves 6

1 tablespoon oil
2 onions, chopped
1/2 cup curry paste (such as Korma)
1kg diced lamb forequarter
1 cup beef stock
400g can coconut milk
1 kg small Desiree potatoes, peeled, halved
200g green beans, topped
warmed naan bread, to serve

1. Heat the oil in a large saucepan and add the onion. Cook over medium heat until very soft and lightly golden, then add the curry paste and cook, stirring, for about 30 seconds.
2. Add the lamb, and stir to coat in the spice paste. Add the stock and coconut milk, and bring to the boil. Reduce the heat to very low, and simmer, covered, for 30 minutes.
3. Add the potatoes to the pan, cover and cook for 30 minutes, then add the beans and cook a further 15 minutes, or until the potato is tender. Serve with warmed naan bread to mop up the gravy.
Note: you can vary this recipe by using beef (such as shin or chuck) instead of lamb, and a different curry paste such as Madras.

Copyright CTC Productions 2010