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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cheap and easy. Easy to double or half and tastes great the next day. From my student days *sigh* Ingredients:
3 tablespoons curry paste, from a jar |
1 onion, finely chopped |
450 g potatoes, cut into chunks |
2 large sweet potatoes, cut into chunks (about 900g) |
600 ml vegetable stock, from a cube is fine |
400 ml coconut milk |
175 g frozen peas |
1/4 cup fresh coriander |
Directions:
1. Heat the curry paste in a large pan and stir in the onion.
2. Cover and cook for 5 mins, stirring occasionally, until softened.
3. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
4. Turn the heat down and simmer the curry for 20 mins until the potato has softened.
5. Add the peas, bring back to the boil and simmer for 2 mins more.
6. Season to taste
7. spoon the curry into bowls.
8. Scatter over the coriander before eating.
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