Massaman Vegetable Curry

• Serves 4

• Preparation time: 15 minutes

• Cooking time: 25 minutes

Ingredients

1 tablespoon oil
1 onion, chopped
1/4 cup Massaman curry paste
250g potatoes, cut into 1cm pieces
250g pumpkin, cut into 2cm pieces
250g orange sweet potato(kumera) cut into 2cm pieces
1 and 1/2 cups water
2 tablespoons dessicated coconut
250ml PHILADELPHIA Light Cream For Cooking
220g can pineapple pieces in juice, drained
200g bean shoots
125g green beans, halved and cooked
100g snow peas or sugar snap peas, blanched
3 Chinese cabbage (wombok) leaves, shredded
Rice, to serve
1/3 cup roasted peanuts, for garnish
1/4 cup coriander leaves, for garnish

Method

Heat the oil in a large saucepan and cook onion until softened. Add curry paste and cook for 1 minute then add potato, pumpkin and sweet potato and stir to coat in spice paste.
Add the water and coconut, cover and cook for 15 minutes or until potato is just tender, stir through the PHILLY and pineapple and simmer for 2 minutes.
Combine the bean shoots, beans, snow peas and cabbage. Spoon the curry over rice in serving bowls, top with the green vegetables and sprinkle with peanuts and coriander. Serve immediately.

Notes

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