Coconut Vegetable Curry

• 3 medium yellow onions
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon ground cayenne pepper (optional)
• 1 teaspoon salt
• 1 cup nonfat yogurt
• 2 teaspoons turmeric
• 1 cup coconut milk
• 3 medium diced sweet potatoes
• 1 cup mange-tout peas
• mushroom
• 1 cup cashew nuts (optional)
• 3 garlic cloves (minced)

1. Veg amounts can be changed dependent on what you prefer.
2. Peel, dice and boil sweet potato until soft.
3. In a heavy pan, saute butter, onions and garlic until soft and lightly brown.
4. Add spices and garlic, and fry 2-3 minutes, stirring constantly.
5. Wash and chop mangetout and mushrooms and add to frying pan.
6. Stir, and fry for few minutes.
7. Mix yogurt turmeric, and coconut milk together and add to curry.
8. Cover with a tight fitting lid and simmer 35-45 minutes.
9. Toast cashew nuts in a small pan for a couple mins, add last to curry, stir and serve.

yellow onions, cinnamon, butter, coriander, cumin, ground cayenne pepper, salt, nonfat yogurt, turmeric, coconut milk, sweet potatoes, mangetout peas, mushroom, cashew nuts, garlic

Taken from www.food.com/recipe/coconut-vegetable-curry-522034 (may not work)