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Malaysian vegetable curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create a delightful, economical dish with only six simple ingredients!
Ingredients:
  • 185g jar Malaysian curry paste
  • 1 medium brown onion, thinly sliced
  • 450g orange sweet potato, peeled, cut into 2.5cm pieces
  • 270ml can coconut milk
  • 450g cauliflower, cut into small florets
  • 150g green beans, trimmed, cut into 4cm pieces
Instructions:
  • 1. Heat a wok over medium-high heat until hot. Stir in curry paste and cook for 1 minute until fragrant. Toss in onion and cook for 3 minutes until softened. Add sweet potato and coconut milk, bringing to a boil. Lower the heat, cover, and simmer for 5 minutes until slightly thickened.
  • Combine cauliflower and 1/3 cup of cold water in a covered pan. Cook for 12 minutes, stirring occasionally, until vegetables are tender. Stir in beans and cook for an additional 4 minutes until beans are bright green and tender. Serve hot.

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