;
, Sauté until gently cooked. Add the potatoes and cook until some of the sides of the potatoes are golden (stir frequently).
 Add the coconut milk, chokos, sugar and sauce.
 Reduce heat and leave to simmer until the choko turns almost tender.

Heat the oil in a wok or frying pan over medium heat.
Add the onion and garlic.
Add the curry paste and stir through.
Bring to the boil.
Serve with rice or quinoa.
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