Heat 1tbsp of oil in a pan, then add the sliced onions and brown. Slice and boil the potatoes until soft. Add 2tbsp of Sri Lankan curry paste to the pan, then stir in the courgettes and mixed peppers. Once the vegetables have softened, add the potatoes and sufficient coconut milk to 2/3 cover. Bring to the boil and reduce, stirring regularly. Serve on a bed of boiled or steamed jasmine rice and garnish with finely chopped coriander.