Indian Coconut Cream Curry

A warming and filling dish full of fibre and nutrition. I served mine with mixed black and wild rices, fresh socca bread, chutney and pickle. 

To make the curry: serves 2 

Half a finely chopped onion 

A small roughly chopped sweet potatoe 

Half a head of roughly chopped broccoli 

A sliced garlic clove 

1 heaped tblsp of Indian curry paste

2 inches of a stick of coconut cream

Fry the onion and sweet potatoe I a little coconut oil until golden. Add the broccoli, garlic and curry paste. After a few minutes melt the coconut cream and cover with water slightly below the vegetables. Cook for 30minutes at 180oc. Season to taste.