2tbsp oil
1 onion, sliced
50g unsalted peanuts
1tbsp medium curry paste
1tsp turmeric
1tsp caster sugar
450g new potatoes, halved
225g cauliflower, cut into florets
400ml coconut milk
150ml vegetable stock
4 tomatoes, quartered
175g frozen peas
Serves 4
Heat the oil in a large pan. Add the onion and cook, stirring, for 4 minutes until golden.
Add the peanuts, curry paste, turmeric and caster sugar and cook for a further minute.
Add the potatoes and cauliflower and stir until coated.
Pour in the coconut milk and stock and bring to the boil.
Cover and simmer for 15 minutes until the potatoes are nearly tender.
Stir in the tomatoes and peas and simmer, uncovered for 5 minutes.
Serve with Thai fragrant rice.
