Mild vegetable curry

6 servings

Ingredients

QuantityIngredient
6tablespoonsOil
2Onions; finely chopped
2Cloves garlic; crushed
½Jar Sharwood's Mild Curry Paste
400gramsPotatoes; diced
440gramsCarrots; diced
400gramsCauliflower; diced
¼Head white cabbage; chopped
600millilitresWater
180gramsFrozen peas
Salt; to taste
100millilitresCream 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.