2 onions, diced
1/4 cup Indian curry paste or powder
1kg potatoes, peeled and diced into 2cm cubes
300g sweet potato, diced
400g can crushed tomatoes
1 cup vegetable stock
1 cup frozen peas
1 cup low-fat plain yoghurt
1. Spray the onions with olive oil. Heat a large pan and add onions and curry paste/powder. Cook for 1-2 min.
2. Add potatoes, sweet potato, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15-20 min, until potatoes are tender. Add peas to curry and cook for 2 min. Remove from the heat and add the yoghurt. Garnish with chopped fresh coriander.