This is a recipe I learned from my Dad, who used to cook this every Boxing Day with all the leftovers from Christmas lunch. This makes the perfect Sunday-night dinner, because it tastes amazing with whatever you've got left in your fridge.
In this recipe, I've used sweet potato instead of meat but you can substitute the potato for 1 cup of cooked chicken, ham, turkey, pork or prawns.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 2 servings with rice, plus a little extra curry
Ingredients 2 tablespoons margarine
1 ˝ tablespoons plain flour (roughly)
˝ brown onion
1 clove garlic
2 cups mixed vegetables (carrot, broccoli, shallots, peas, corn, etc)
1 cooked sweet potato
1 tin coconut milk
Curry powder, to taste
˝ cup rice (cooked with 1 cup boiling water in the microwave for 10 mins)
Melt the butter in a saucepan. Chop vegetables, onion and garlic finely.
Sprinkle in the flour a little at a time to make a paste, stirring with a fork the whole time to ensure the paste doesn’t turn lumpy.
Add diced onion and garlic and fry gently until onion is soft.
Add the vegetables and fry for a few minutes.
Pour in coconut milk and sprinkle in the curry powder. Make sure you taste the sauce as you go, to make sure it’s not too spicy or mild for you. *Slowly bring to the boil.
Turn the stovetop heat back down to low and add the potato.