Ingredients

· 4 large Rooster potatoes

· 1 large onion

· 1 bag coriander

· 1 clove garlic

· 350 ml coconut milk

· 1 tbsp sunflower oil

· 200 g butternut squash

· 1 parsnip

· 1 tbsp red curry paste

· salt and pepper

THAI POTATO CURRY

serves: 4 People
Preparation: 5 Minutes
Cooking: 15 Minutes

1. Chop the onion and garlic and cut the potatoes and all other vegetables into 2 cm pieces.

2. Heat the sunflower oil and stir-fry the vegetables.

3. Add the curry paste and season to taste with salt and pepper.

4. When the vegetables are tender (about ten minutes) add the coconut milk. Leave to simmer for a few more minutes.

5. Add the shredded coriander just before removing the curry from the heat.