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.