Pacific Rim Coconut Curry

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.

 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

1

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

2

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

3

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

4

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

5

Serve garnished with chopped coriander over boiled jasmine rice.