Ingredients:
275g frozen mixed vegetables
100g Bird's Eye frozen peas
1/2 sliced onion
1 tbsp sunflower oil
2 tsp Korma curry paste
1/2 can low-fat
coconut milk
method:
- Cook 275g frozen mixed vegetables and 100g Bird's Eye frozen peas until just done, then drain. Gently fry 1/2 sliced onion in 1 tbsp sunflower oil until golden brown. Add the vegetables, 2 tsp Korma curry paste and 1/2 can low-fat coconut milk to the onion and coat well. Bring to the boil and serve.
