Mild vegetable curry

Yield: 6 servings

Measure Ingredient
6 tablespoons Oil
2 \N Onions; finely chopped
2 \N Cloves garlic; crushed
½ \N Jar Sharwood's Mild Curry Paste
400 grams Potatoes; diced
440 grams Carrots; diced
400 grams Cauliflower; diced
¼ \N Head white cabbage; chopped
600 millilitres Water
180 grams Frozen peas
\N \N Salt; to taste
100 millilitres Cream or natural yoghur
\N \N Fresh chopped coriander or parsley

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.

Similar recipes