Malaysian Sweet Potato, Snow Pea & Cashew Curry

Name: Malaysian Sweet Potato, Snow Pea & Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Malaysian
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 400 mL can coconut milk; 200 mL water; 1 x 34 g Continental Seasoning Sensations Malaysian Laksa; 600 g sweet potato, peeled, cut into 2cm pieces; 200 g snow peas, trimmed; 3/4 cup dry roasted cashews; 2 teaspoons palm sugar or brown sugar; 1/2 cup chopped coriander leaves; steamed rice and lime wedges. to serve

Cook this delicious budget-friendly vegetable curry for an easy family dinner. With sweet potato and snow peas, it boasts two of your five-a-day.

30 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 onion, finely chopped
400 mL can coconut milk
200 mL water
1 x 34 g Continental Seasoning Sensations Malaysian Laksa
600 g sweet potato, peeled, cut into 2cm pieces
200 g snow peas, trimmed
3/4 cup dry roasted cashews
2 teaspoons palm sugar or brown sugar
1/2 cup chopped coriander leaves
steamed rice and lime wedges. to serve

Heat oil in a wok, or large heavy based saucepan, over medium heat. Add onion and cook stirring, for 5 minutes until softened.
Add coconut milk, water and seasoning mix, stir until combined. Stir in sweet potato. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, stirring occasionally, or until sweet potato is tender.
Stir through snow peas, cashews and sugar. Cook for 5 minutes, stirring occasionally. Garnish with coriander. Serve with rice and lime wedges.