1 large onion, halved, thinly sliced
⅓ cup vegetarian Penang curry paste
800 g sweet potato, peeled, cut into 3cm pieces
400 ml can coconut milk
½ head cauliflower (700 g), trimmed, cut into small florets
150 g green beans, trimmed
Steamed rice and fresh coriander leaves, to serve (optional)
- Heat a large, lightly oiled wok over a high heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute, until fragrant.
- Add sweet potato, coconut milk and 1½ cups water. Bring to boil. Simmer, covered, stirring occasionally, for 10 minutes. Add cauliflower. Simmer, covered, for a further 10 minutes, or until potato and cauliflower are tender. Stir in beans. Cook for about 5 minutes, or until tender.
- Serve curry with rice garnished with fresh coriander leaves (optional).