What You Need
1 tablespoon oil
1 onion, chopped
1/4 cup Massaman curry paste
250 g potatoes, cut into 1cm pieces
250 g pumpkin, cut into 2cm pieces
250 g orange sweet potato (kumera), cut into 2cm pieces
1 1/2 cups water
2 tablespoons dessicated coconut
250 ml PHILADELPHIA Light Cream For Cooking
220 g can pineapple pieces in juice, drained
200 g bean shoots
125 g green beans, halved and cooked
100 g snow peas or sugar snap peas, blanched
3 Chinese cabbage (wombok) leaves, shredded
rice, to serve
1/3 cup roasted peanuts, for garnish
1/4 cup coriander leaves, for garnish
How To Make It!
HEAT the oil in a large saucepan and cook onion until softened. Add curry paste and cook for 1 minute then add potato, pumpkin and sweet potato and stir to coat in spice paste.
ADD the water and coconut, cover and cook for 15 minutes or until potato is just tender, stir through the PHILLY and pineapple and simmer for 2 minutes.
COMBINE the bean shoots, beans, snow peas and cabbage. Spoon the curry over rice in serving bowls, top with the green vegetables and sprinkle with peanuts and coriander.
HANDY TIP: For a hotter curry add an extra tablespoon of curry paste.