About this recipe:This curry is mild enough for everyone to enjoy, which makes it a great choice when introducing children to spicy foods for the first time.
200 g small, even-sized waxy potatoes, scrubbed
salt and freshly ground black pepper
1½ tablespoons (20ml) vegetable oil
1 onion, sliced
3 garlic cloves, finely chopped
2 tablespoons mild curry paste
140 ml can coconut cream
1 cup canned chopped tomatoes
200 g carrots, peeled and sliced
200 g cauliflower, cut into bite-sized florets
200 ml (1,1/4 cup) vegetable stock
200 g green beans, cut into short lengths
200 g raw peeled prawns, thawed and drained if bought frozen
2 tablespoons chopped fresh coriander leaves
Directions Prep:20min › Cook:40min › Ready in:1hr
Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes. Drain and set aside.
Meanwhile, heat the oil in a large heavy-based saucepan, add the onion and fry gently for 5 minutes, stirring occasionally. Add the garlic and curry paste and cook for a further 2 minutes, stirring all the time.
Stir in the coconut cream, then add the tomatoes. Simmer uncovered for 2–3 minutes until the mixture resembles a fairly thick paste.
Add the carrots, cauliflower florets and stock, bring to the boil, then cover and simmer for 15 minutes. Add the beans and potatoes and cook for a further 8 minutes.
Stir in the prawns and simmer for 2–3 minutes, or until they turn pink. Season to taste, stir in the chopped coriander and serve straight away.