INGREDIENTS
1kg boneless lamb shoulder, diced into 15mm cubes (alternatively you could use beef)
1 medium onion, chopped
4 clove garlic, minced
400g can diced tomatoes
2 medium sweet potatoes, washed and cut into 15mm cubes
½ cup coriander
200g tomato paste
440mL coconut milk
1-3 teaspoons curry powder, adjust to taste
¼ teaspoon cayenne pepper (optional)
1 broccoli head
1 cauliflower head
Salt and Pepper to season
CURRY DIRECTIONS
STEAMED VEGE DIRECTIONS