Mild Vegetable Curry

Name: Mild Vegetable Curry
Ingredients: 6 tablespoons oil; 2 onions finely chopped; 2 cloves garlic crushed; 1/2 jar mild curry paste Sharwood's; 7/8 pound potatoes diced; 4 cups carrots diced; 3 3/4 cups cauliflower diced; 1/4 head white cabbage chopped; 2 9/16 cups water; 1 1/3 cups frozen peas; salt to taste; 6 3/4 tablespoons cream or natural yoghur; chopped coriander or parsley fresh

13 ingredients

7 steps

Ingredients

6 tablespoons oil
2 onions finely chopped
2 cloves garlic crushed
1/2 jar mild curry paste Sharwood's
7/8 pound potatoes diced
4 cups carrots diced
3 3/4 cups cauliflower diced
1/4 head white cabbage chopped
2 9/16 cups water
1 1/3 cups frozen peas
salt to taste
6 3/4 tablespoons cream or natural yoghur
chopped coriander or parsley fresh

Directions

1

Heat oil in a large frying pan.
2

Fry the onions and garlic gently for 10 to 15 or until well browned.
3

Add the paste and all vegetables except the peas and continue frying for 5 minutes.
4

Pour in the water, bring to the boil, cover and simmer for 30 minutes, or until the vegetables are cooked and the sauce has thickened.
5

Add the peas and simmer a further 10 minutes.
6

Stir in the cream or yoghurt, add salt to taste.
7

Garnish with corian