Meals Matter

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Contributed By: cannz
New Idea

Ingredients

600g Kumara, peeled

1 t Vegetable oil

1 Onion, thinly sliced

2 t Korma curry paste

400g Can chickpeas

400 ml Can coconut milk

1 c Frozen peas

1/2 c Chopped fresh coriander

Salt & Pepper to taste

Steamed rice & warm naan bread, to serve

Preparation

1. Cut kumara into 2cm pieces. Boil, steam or microwave until just beginning to soften.

2. Heat oil in a large saucepan. Add sliced onion. Cook, stirring occasionally, until soft. Add korma paste. Cook, stirring, for 1 minute. Add kumara, chickpeas and coconut milk.

3. Bring mixture to boil. Simmer, uncovered, for around 10 minutes. Add frozen peas and half the fresh coriander. Bring back to boil. Season to taste with salt & pepper.

4. Serve curry with steamed rice and naan bread. Garnish with remaining fresh coriander.

Cook's Notes

Any vegetable can be substituted for the kumara in this recipe - try cauliflower or courgette.

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