Vegetarian Curry

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 6

INGREDIENTS

200 g sweet potato (kumara), chopped
200 g potato, chopped
Olive or Canola oil spray
1 onion, chopped
1 red capsicum, chopped
2 tsp garlic, minced
1 Tbsp green curry paste
2 cups long grain rice, white (or basmati)
1 1/2 Tbsp cornflour
2 cans CARNATION Light & Creamy Evaporated Milk, (375ml per can)
2 cups broccoli florets
200 g can chick peas, rinsed and drained
2 tsp coconut essence

METHOD

1. Steam or microwave the sweet potato (kumara) and potato to partially cook.
2. Spray a large pan with oil and heat.  Add the onion and capsicum and cook over medium heat for 3 minutes, or until soft, then add the garlic and curry paste and stir-fry for 1 minute.
3. Cook the rice in a large pan of boiling water for 12 minutes until tender.  Put the cornflour in a small bowl and gradually add 80mL (1/3 cup) CARNATION Light & Creamy Evaporated Milk, stirring until smooth.  Add potato, sweet potato, broccoli and remaining CARNATION Light & Creamy Evaporated Milk to the pan.
4. Bring to the boil and simmer for 5 minutes or until vegetables are tender.  Add cornflour mixture to the pan and stir until sauce thickens, then stir in chickpeas and coconut essence.  Serve over the rice or with rice on the side.

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