Mild Vegetable Curry

• 6 tb Oil
• 2 Onions; finely chopped
• 2 Cloves garlic; crushed
• 1/2 Jar Sharwood's Mild Curry Paste
• 400 g Potatoes; diced
• 440 g Carrots; diced
• 400 g Cauliflower; diced
• 1/4 Head white cabbage; chopped
• 600 ml Water
• 180 g Frozen peas
• Salt; to taste
• 100 ml Cream or natural yoghur
• Fresh chopped coriander or parsley

Instructions

1. 1

   Heat oil in a large frying pan.

2. 2

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

3. 3

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

4. 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. 5

   Add the peas and simmer a further 10 minutes.

6. 6

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

7. 7

   Garnish with coriander or parsley and serve.

8. 8

   NOTES : Preparation time: 5 minutes.

9. 9

   Cooking time: 45 minutes.