An easy to prepare vegetarian curry with a sweet twist
Prep:5 mins
Serves 2
2 tbsp korma paste2 sweet potatoes, peeled and cut into large chunks400g tin coconut milk400g tin pineapple chunks
STEP 1Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.STEP 2Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.
