Sweet Potato & Cauliflower Penang Curry

4-6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our daily newspaper The West Australian. Times and serving size are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (431.2 g)
  • Calories 421.9
  • Total Fat - 20.1 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 0 mg
  • Sodium - 139 mg
  • Total Carbohydrate - 56.3 g
  • Dietary Fiber - 9.7 g
  • Sugars - 14 g
  • Protein - 9.5 g
  • Calcium - 105.8 mg
  • Iron - 3.6 mg
  • Vitamin C - 81.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large, lightly oiled wok over a high heat and add onion and cook, stirring occasionally until soft and then add paste and cook stirring for 1 minute, until fragrant.

Step 2

Now add sweet potato, coconut milk and 1 1/2 cups water and bring to the boil and then simmer, covered, stirring occasionally, for 10 minutes and then add cauliflower and simmer, covered for a further 10 minutes, or until potato and cauliflower are tender.

Step 3

Stir in beans and cook for about 5 minutes or until tender and the serve curry with rice and garnish with fresh coriander leaves, if using.

Tips & Variations


No special items needed.

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