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Sweet potato & pineapple korma

An easy to prepare vegetarian curry with a sweet twist

  • Prep: 5 mins
    Cook: 20 mins
    Ready in 25 minutes
  • Serves 2
  • Easy

Ingredients

  • 2 tbsp Korma paste
  • 2 sweet potatoes, peeled and cut into large chunks
  • 400g tin coconut milk
  • 400g tin pineapples chunks

Method

  1. Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.

  2. Pour 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.

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