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Sweet Potato and Pineapple Curry
Ingredients
For 2:2 small sweet potatoes, chopped
400g tin pineapple chunks
red pepper, chopped
2 tbsp korma paste
400ml coconut milk
Fresh coriander
To serve:
Basmati rice (or naan)
Instructions
- Boil the potatoes for about 20 minutes - don't let them go too soft. Drain.
- In a large pan, mix the cooked potatoes with the korma paste and pour in the coconut milk. Simmer for about 10 minutes.
- Stir in the pineapple and pepper until nice and hot.
- Serve with basmati rice or naan bread, adding some fresh coriander.
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