Cauliflower, potato and pea curry

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