Pacific Rim Coconut Curry

Name: Pacific Rim Coconut Curry
Yield: 4 servings
Ingredients: 50 g PURE SUNFLOWER SPREAD; 2 COURGETTES (CUT INTO LARGE CHUNKS); 1 YELLOW PEPPER (CUT INTO LARGE CHUNKS); 1 RED PEPPER (CUT INTO LARGE CHUNKS); 1 LARGE ONION (SLICED); 350 g SWEET POTATO (PEELED AND DICED); 400 ml COCONUT MILK; ½ JUICE OF ½ LIME; 300 ml BOILING WATER; 2 tbsp PURE (MELTED); ½ JUICE OF ½ LIME; 2 tbsp FRESH CORIANDER LEAVES (CHOPPED); 2 GARLIC CLOVES; 2.50 cups PIECE FRESH ROOT GINGER (PEELED AND COARSELY CHOPPED); 1 RED CHILLI (SEEDED); 1 GREEN CHILLI (SEEDED); 1 tsp SOFT BROWN SUGAR

Bursting with flavour and spice, you’ll be forgiven for thinking you are far away on a desert island as you enjoy this delicious pacific rim curry.

Yields4 ServingsTotal Time35 minsDifficultyIntermediate

Ingredients

50 g PURE SUNFLOWER SPREAD

2 COURGETTES (CUT INTO LARGE CHUNKS)

1 YELLOW PEPPER (CUT INTO LARGE CHUNKS)

1 RED PEPPER (CUT INTO LARGE CHUNKS)

1 LARGE ONION (SLICED)

350 g SWEET POTATO (PEELED AND DICED)

400 ml COCONUT MILK

½ JUICE OF ½ LIME

300 ml BOILING WATER

CURRY PASTE:

2 tbsp PURE (MELTED)

½ JUICE OF ½ LIME

2 tbsp FRESH CORIANDER LEAVES (CHOPPED)

2 GARLIC CLOVES

2.50 cups PIECE FRESH ROOT GINGER (PEELED AND COARSELY CHOPPED)

1 RED CHILLI (SEEDED)

1 GREEN CHILLI (SEEDED)

1 tsp SOFT BROWN SUGAR

Method

To make the paste, put all the ingredients into a food processor or use a hand blender until smooth.

Heat Pure spread in a wok or large saucepan and fry the onion for 3 minutes.

Reduce the heat, add the paste and sweet potato and fry gently for 5 minutes, stirring occasionally.

Add the courgette, pepper, coconut milk and water. Simmer covered for 25 minutes, stirring occasionally.

Serve garnished with chopped coriander over boiled jasmine rice.