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Recipe: Mild Vegetable Curry edit

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Photo: Flickr user

Created by: Anonymous

Tags: Spices

Yield: 6 servings

edit Ingredients

6

tablespoons oil

2

onions, finely chopped

2

cloves garlic, crushed

½

jar Sharwood's Mild Curry Paste

400

grams potatoes, diced

440

grams carrots, diced

400

grams cauliflower, diced

¼

head white cabbage, chopped

600

ml water

180

grams frozen peas

salt, to taste

100

ml cream or natural yoghur

fresh chopped coriander or parsley

edit Preparation

Step 1

Heat oil in a large frying pan. Fry the onions and garlic gently for 10 to 15 or until well browned. Add the paste and all vegetables except the peas and continue frying for 5 minutes. 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. Add the peas and simmer a further 10 minutes. Stir in the cream or yoghurt, add salt to taste. Garnish with coriander or parsley and serve.

Step 2

NOTES :Preparation Time: 5 minutes.

Step 3

Cooking Time: 45 minutes.

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