Use your favourite curry pastes for this recipe it works well with Thai or Indian spiced curry pastes. Preparation time: 20 minutes Serves: 4 Cooking time: 30 minutes Cost per portion: £1.58 1 tbsp vegetable oil 4 tbsp Korma curry paste (1/2 the amount if using Thai curry paste) 400ml/14fl oz Rubicon mango juice 2 large red skinned (pink fleshed) sweet potato, about 800g/1lb 12oz, peeled and cut into chunks 250ml carton coconut cream 1 tsp cornflour 200g pack baby sweetcorn and mangetout 1 Alfonso mango, stone removed, peeled and sliced
1 Heat the oil in a large deep saucepan and fry the curry paste for 1 minute. Stir in the mango juice and sweet potato, bring to the boil, cover and simmer over a low heat for 20 minutes. 2 Mix the coconut cream and cornflour together and stir into the saucepan. Add the vegetables and simmer uncovered for 5 minutes. Season to taste and serve with basmati rice and fresh Coriander. Cook’s tip Make me with chicken: Omit the sweet potato and replace with 400g/14oz diced chicken. And fry off with the curry paste, then continue as above. Make me with prawns: Omit the sweet potato add 350g/12oz raw prawns with the coconut milk and simmer until pink. If using cooked prawns these only need to warm through so add 23 minutes before the end of the cooking time. Cost cutter: Use skinless, boneless chicken thighs, cut into chunks. If you have time if you use frozen, thawed meat it will also reduce the cost. Always look for bargains on the fish counter supermarkets must sell fish by set dates so prawns and other fish can often be reduced use it on the day that you buy it ! You could also use frozen mixed vegetables instead of the fresh sweetcorn and mangetout. Recipe from Rubicon for National Mango Week