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Sweet Potato & Cauliflower Penang Curry

Here's how you make Sweet Potato & Cauliflower Penang Curry
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  • Servings: 5
  • Prep: 15m
  • Cook: 30m
  • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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