Mild vegetable curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Oil |
| 2 | Onions; finely chopped | |
| 2 | Cloves garlic; crushed | |
| ½ | Jar Sharwood's Mild Curry Paste | |
| 400 | grams | Potatoes; diced |
| 440 | grams | Carrots; diced |
| 400 | grams | Cauliflower; diced |
| ¼ | Head white cabbage; chopped | |
| 600 | millilitres | Water |
| 180 | grams | Frozen peas |
| Salt; to taste | ||
| 100 | millilitres | Cream or natural yoghur |
| Fresh chopped coriander or parsley | ||
Directions
Heat oil in a large frying pan. Fry the onions and garlic gently for 10 to 15 or until well browned. Add the paste and all vegetables except the peas and continue frying for 5 minutes. Pour in the water, bring to the boil, cover and simmer for 30 minutes, or until the vegetables are cooked and the sauce has thickened. Add the peas and simmer a further 10 minutes. Stir in the cream or yoghurt, add salt to taste. Garnish with coriander or parsley and serve.
NOTES : Preparation time: 5 minutes. Cooking time: 45 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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