- 2 tbsp Korma paste
- 2 sweet potatoes, peeled and cut into large chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 400g tin coconut milk
- 400g tin pineapple chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.
Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.