Mild Vegetable Curry

• 6 tablespoons oil
• 2 onions finely chopped
• 2 cloves garlic crushed
• 1/2 jar mild curry paste Sharwood's
• 7/8 pound potatoes diced
• 4 cups carrots diced
• 3 3/4 cups cauliflower diced
• 1/4 head white cabbage chopped
• 2 9/16 cups water
• 1 1/3 cups frozen peas
• salt to taste
• 6 3/4 tablespoons cream or natural yoghur
• chopped coriander or parsley fresh

1. Heat oil in a large frying pan.
2. Fry the onions and garlic gently for 10 to 15 or until well browned.
3. Add the paste and all vegetables except the peas and continue frying for 5 minutes.
4. Pour in the water, bring to the boil, cover and simmer for 30 minutes, or until the vegetables are cooked and the sauce has thickened.
5. Add the peas and simmer a further 10 minutes.
6. Stir in the cream or yoghurt, add salt to taste.
7. Garnish with corian

oil, onions, garlic, curry paste, potatoes, carrots, cauliflower, water, frozen peas, salt, cream, coriander

Taken from www.yummly.com/recipe/Mild-Vegetable-Curry-1666860 (may not work)