Ingredients
- 1 yellow onion (large onion, halved and thinly sliced
- 1/3 cup curry paste (vegetarian Penang curry paste)
- 1 whole (800 gram) sweet potato (peeled and cut into 3cm pieces)
- 400 ml coconut milk (1 can)
- 300 grams cauliflower (1/2 head, trimmed and cut into small florets)
- 150 grams green beans (trimmed)
- Steamed rice, to serve
- Fresh coriander leaves, to garnish (optional)
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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