Yield: 6 servings
|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|
|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.