Curried vegetables in bread bowl

Ingredients

• 500 g Sweet potato
• 1 Onion
• 1 tsp Ground Coriander seeds
• ½ tsp Ground bayleafs
• ¾ Crushed dry red chilly
• 30 ml Mild yellow curry
• 15 ml leaf masala
• 2 Carrots
• 350 g Butternut
• 300 g Potato
• 8 Baby marrows
• 12 Green beans
• 15 Mange tout
• 12 Baby corn
• 12 g Coriander leafs

Method

• In a little oil fry i chopped onion with coriander seeds and Bayleafs.
• Add sweet potato, curry, masala and 3 cups water.
• Cook sweet potato until soft.
• With a stick blender blend the sweet potato to form a thick sauce.
• Add the sliced carrots.
• Add the green beans sliced in halve.
• Add potato cut in ¼ .
• Slowly cook stirring occasionally.
• Cook until carrots start to get soft.
• Add the butternut cut into blocks. 
• Add thickly sliced baby marrow and chilly.
• Cook until butternut is soft then all vegetables should be soft.
• Add the mange tout and Baby Corn. Cover pot with lid.
• Simmer until soft but take care not to burn the sauce that should be thick.
• Add chopped coriander leafs.

Dish into prepared bread bows and serve immediately.

Make 6 portions.