Sweet potato & pea curry

Ingredients

• 3 tbsp curry paste from a jar 
• 1  onion finely chopped
• 450 g potatoes cut into chunks
• 900 g sweet potatoes cut into chunks
• 600 ml vegetable stock fine
• 400 ml coconut milk canned
• 175 g peas frozen
• 1 small bunch coriander roughly chopped

Equipment

• bowl
• frying pan

Directions

1. Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened.
2. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
3. Turn the heat down and simmer the curry for 20 mins until the potato has softened.
4. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.