Creamy, spicy, curried vegetables.
Ingredients
- 400 ml light coconut cream
- 1/3 cup korma Indian curry paste
- 1 onion roughly chopped
- 600 g potato
Method
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Step 1Saute onion for 2 minutes.
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Step 2Add vegetables and stir through curry paste.
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Step 3Fry for 5 minutes.
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Step 4Add coconut cream and bring to the boil for 15 minutes with the lid on.
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Step 5Remove the lid, stir and boil slowly for 45 minutes or until liquid is reduced.
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Step 6Serve with rice.
Recipe Reviews (3)
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