cook rice as directed on pack until cooked. drain and keep warm.
meanwhile, steam or boil sweet potato and potato until just tender; drain and set aside.
spray a wok or non-stick frying pan with oil and heat over medium heat. add onion and capsicum, cook for 3 minutes; add garlic and curry paste, cook 1 minute.
blend cornflour with 2 tablespoons CARNATION light & creamy coconut flavoured cooking milk; add to wok with remaining milk, sweet potato, potato and broccoli; bring to the boil; simmer 5 minutes or until vegetables are tender and sauce thickens. serve with rice.
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