Malaysian vegetable curry

 


Malaysian vegetable curry

Ingredients (6)

185g jar Malaysian curry paste

1 medium brown onion, thinly sliced

450g orange sweet potato, peeled, cut into 2.5cm pieces

270ml can coconut milk

450g cauliflower, cut into small florets

150g green beans, trimmed, cut into 4cm pieces

Method

Step 1

Heat a wok over medium-high heat. Add curry paste. Cook for 1 minute or until fragrant. Add onion. Cook, stirring, for 3 minutes or until softened. Add sweet potato and coconut milk. Bring to the boil. Reduce heat to low. Cover. Simmer for 5 minutes or until slightly thickened.

Step 2

Add cauliflower and 1/3 cup cold water. Cover. Cook, stirring occasionally for 12 minutes or until vegetables are tender. Add beans. Cook for 4 minutes or until beans are bright green and tender. Serve.

 

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