Creamy Spiced Beef Stew

Boil the sweet potatoes in salted water until al dente, then peel and cut into bite-sized pieces. Wash the aubergines and pat dry. Rub the mushrooms with kitchen paper, peel if necessary and slice thinly. Wash the spring onions, cut off the roots and cut the white parts into rings. Wash the broad beans and boil until soft. Dab the beef fillet with vinegar and cut into small pieces. Heat the oil in a wok, add the vegetables and toss briefly. Add the fish stock, coconut milk, curry paste and spices and cook for about 5 minutes. Check the seasoning, then add the beef and cook gently until done. Serve in warmed bowls.