Ingredients
- 3 tbsp curry paste from a jar
- 1 onion, finely chopped
- 450g potatoes, cut into chunks
- 2 large sweet potatoes (about 900g) cut into chunks
- 600ml vegetable stock, from a cube is fine
- 400ml can coconut milk
- 175g frozen peas
- small bunch coriander, roughly chopped
Method
-
Heat the curry paste in a large pan and stir
in the onion. Cover and cook for 5 mins, stirring
occasionally, until softened. Add the potatoes, stock
and coconut milk to the pan and bring to the boil.
-
Turn the heat down and simmer the curry for
20 mins until the potato has softened. Add the
peas, bring back to the boil and simmer for 2 mins
more. Season to taste and spoon the curry into
bowls. Scatter over the coriander before you tuck in.
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