Mild Vegetable Curry
By: Anonymous
Published: Monday, November 30, 2009 - 12:53pm

Ingredients




6 tablespoons oil
2 onions, finely chopped
2 cloves garlic, crushed
1/2 jar Sharwood's Mild Curry Paste
400 grams potatoes, diced
440 grams carrots, diced
400 grams cauliflower, diced
1/4 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

Preparation

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 corian 2 NOTES :Preparation Time: 5 minutes. 3 Cooking Time: 45 minutes.