20100921 Vegetable Curry

(SOURCE: Koken & Genieten)

INGREDIENTS

2 onions, diced

500g baby carrots

500g starchy potatoes, chopped

1 cauliflower, chopped

2 tbsp butter

1 1/2 tbsp kerrie

salt and pepper

sugar

400ml coconut milk

1 vegetable stock block

200g frozen peas

METHOD

1. Heat the butter in a big pan, and brown the onions. Stir in kerrie and fry for about 3 minutes. Add potatoes, carrots, and cauliflower. Season with salt, pepper, and sugar. Pour in the coconut milk and 500ml water. Bring it to the boil and add the stock block. Simmer for about 20 minutes. Add frozen peas and cook for about 5 minutes.