Sweet Potato & Cauliflower Penang Curry
Recipe: #29711
June 13, 2018
Categories: Curries, Side Dishes, Beans, Cauliflower, Sweet Potato/Yam, Malaysian, Potluck, Wok/Stir-Fry Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Green Beans, Vegetarian Dinner, Vegan Dinner, more
"From our daily newspaper The West Australian. Times and serving size are estimated."
Ingredients
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 by Step Method
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
No special items needed.