Ingredients
3 teaspoons vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1/2 cup korma curry paste
400 ml coconut milk
1 Continental chicken stock pot
500 g potatoes, halved
500 g cauliflower, cut into small florets
1 1/2 cup frozen peas
1/2 cup chopped coriander
Natural yoghurt
Coriander sprigs
Salt
Preparation:
1-Heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 mins.
2- Add the garlic and curry paste and cook, stirring, for 2 mins or until fragrant.
3- Stir in the coconut milk, stock pot and 1 cup (250ml) water. Bring to the boil. Add the potato and cauliflower.
4-Reduce heat to low. Simmer, covered, for 20-25 mins or until potato is tender, then Add peas and chopped coriander and cook for 2 mins or until heated through.
5-Serve the curry with natural yoghurt, coriander sprigs and rice.
H.Zoghib