Sweet potato & pineapple korma
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 25 minutes
- Easy
- Serves 2
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- 2 tbsp korma paste
- 2 sweet potatoespeeled and cut into large chunks
- 400g tin coconut milk
- 400g tin pineapplechunks
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.
step 2
Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.
