Ingredients

6 cups cooked SunRice Basmati Rice
2 tblspn oil
2 medium onions, cut into wedges
200g potato, chopped into 1cm pieces
200g sweet potato, chopped into 1cm pieces
100g carrots, finely chopped
250g pumpkin, chopped into 1cm pieces
150g broccoli, chopped into bite-sized pieces
150g corn kernels
1 sachet Sharwoods korma paste
300mL coconut cream
300g can chopped tomatoes
Handful chopped thai basil
12 extra leaves of thai basil, for serving

Instructions

• Add the oil to a pot or large wok and heat. Gently fry the onion until brown.
• Add the potato, sweet potato, carrots and pumpkin. Cook for 3 minutes.
• Add the broccoli and corn. Cook for 2 minutes.
• Add the paste and cook for 3 minutes.
• Add the coconut cream and chopped tomatoes.
• Simmer until all vegetables are cooked through, stirring occasionally.
• Add the thai basil and stir through.
• Serve the curry on top of the rice and top with extra thai basil. Enjoy.

Tips

• This dish can be frozen and is better if prepared the day before.

Variations

• Add 500g chicken, beef or pork when the onion browns and when the meat is brown continue the recipe.
• You can use massaman, green or red curry paste as an alternative.