June 13, 2018
Dinner, Main Dish, Curries,
Side Dishes, Beans, Vegetables, Cauliflower, Sweet Potato/Yam, Malaysian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Green Beans more
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"From our daily newspaper The West Australian. Times and serving size are estimated."
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.
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.
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.
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