2 tablespoons korma curry paste
2 sweet potatoes, diced
400 g coconut milk
200 ml water
400 g pineapple, drained
1/4 cup coriander
1 Fry the paste and add the potato.
2 Put in the milk and water and simmer for 15 minutes
3 Add pineapple and simmer for 2 minutes.
4 season if required.
5 scatter with coriander and serve with rice or naan.