Pear and kumara green curry

The flavour of this yummy curry is enhanced by the pears.

Sauce

1	Onion, medium, diced
1 Tbsp	Canola oil
2 Tbsp	Grated root ginger
2 cloves	Garlic, crushed
1 Tbsp	Thai green curry paste (Main)
1 Tbsp	Soy sauce
1 Tbsp	Rice wine vinegar
2 cups	Vegetable stock
410 g	canned slice pears (Main)

Vegetables

500 g	purple-skinned kumara, peeled and cubed (Main)
1	Carrot, large, spiralised or shredded
1 cup	coconut milk
¼ cup	Chopped coriander
2 Tbsp	Lemon juice

Directions

1. Pan-fry the onion in the oil in a medium-large saucepan, until softened. Stir in the ginger and garlic and cook gently for 30 seconds. Stir in the curry paste, soy sauce and vinegar then add the vegetable stock.
2. Drain the pears, reserving the juice. Add the juice to the saucepan. Simmer for 5 minutes. Add the kumara and simmer for 10 minutes or until just tender. Add the carrot and sliced pears and cook for another 5 minutes.
3. Just before serving, stir in the coconut milk, coriander and lemon juice and heat through.

See more of Jan's one-pan wonders

• Spinach shakshuka with avocado
• One-pot mac n' veg
• Fab frypan-roasted chicken