Vegetable Curry

VEGETABLE CURRY
Peel ½ kg potatoes, cut into 4-5cm wedges and boil until slightly tender. Drain and allow to sit in pot with the lid on for 10 minutes.
Add 2 tablespoons of Island Curry Vegetable paste to a non stick frypan, stirring for 5 minutes on a medium heat.
Add a 400g can of diced tomatoes, 100g frozen peas,and the potatoes, cook, stirring occasionally on low heat for 10 minutes.

Curried Eggs

CURRIED EGGS
Heat 1 tablespoon of Island Curries Vegetable paste in a fry pan. Add 2 mashed, boiled eggs and heat through. Allow to cool, and use to make the BEST curried egg sandwiches.

Kebabs

KEBABS:
Island Curry Pastes may be used to make a delicious marinade for any type of meat used in your desired kebabs.
Just mix an even amount of yoghurt to curry paste to make the marinade, then allow the kebabs to marinate for several hours, cook and serve.

Potato Curry

POTATOES (or parsnips):
To make a fantastic alternative to regular wedges, just peel ½ kg potatoes, cut into 2cm wedges and boil until slightly tender. Drain and allow to sit in pot with the lid on for 10 minutes.
Add 2 tablespoons of Island Curry Vegetable paste to a non stick frypan, stirring for 5 minutes on a medium heat.
Add potatoes, stir to coat with mixture and continue to cook, stirring occasionally on low heat for 10 minutes.
Serve with desired curry and rice, or BBQ steak. Delicious!