Vegetable curry with basmati rice – Food & Home Magazine

Ingredients

• 2 tbsp canola oil
• 1 onion, peeled and roughly chopped
• 600g orange sweet potatoes, peeled and cubed
• 2 tbsp red curry paste
• 1 ½ tsp coriander seeds
• 1 tsp ground cumin
• 2 garlic cloves, peeled and minced
• 3cm thumb fresh ginger, peeled and ginely grated
• 500ml (2 cups) vegetable stock
• 1 x 400ml tin coconut milk
• 200g Rosa tomatoes
• 1 x 500g (small) cauliflower head, cut into florets
• 2 large carrots, peeled and cut into rounds
• juice of 1 lime + lime wedges to serve
• 2 large handfuls fresh coriander, chopped
• salt and freshly ground black pepper, to taste
• 1kg (5 cups) basmati rice, cooked according to packaging instructions