Vegetarian Recipes - Vegetable and Coconut Milk Curry Recipe

Ingredients

• 10ml/2 tsp vegetable oil

• 400ml/14fl oz/2/3 cups coconut milk

• 300ml/1 1/4 cups vegetable stock

• 225g/8oz new potatoes, halved

• 8 baby corn cobs

• 5ml/1 tsp sugar

• 185g/6 1/2oz/1 1/4 cups broccoli florets

• red (bell) pepper, seeded and sliced lengthways

• 5g/4oz spinach, tough stalks removed, leaves shredded

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• salt and ground black pepper

For the spice paste:

• 1 fresh red chili, seeded and chopped

• 3 fresh green chilies, seeded and chopped

• 1 lemon grass stalk, outer leaves removed and lower 5cm/2in finely chopped

• 2 shallots, chopped

• finely grated rind of 1 lime

• 2 garlic cloves, chopped

• 5ml/1 tsp ground coriander

• 2.5ml/1/2 tsp ground cumin

• 1 cm/1/2in piece fresh galangal, finely chopped, or 2.5ml/1/2 tsp dried galangal (optional)

• 30ml/2 tbsp chopped fresh coriander

Serves 4

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Method:

1. Make the spice paste. Place all the ingredients in a food processor and process to a coarse paste. Heat the oil in a large, heavy pan.

2. Add the paste and stir-fry for 1-2 minutes. Pour in the coconut milk and stock. Boil, then add the potatoes and simmer for about 15 minutes, until almost tender.

3. Add the baby corn to the potatoes, season with salt and pepper to taste, then cook for 2 minutes. Stir in the sugar, broccoli and red pepper, and cook for 2 minutes more, until the vegetables are tender.

4. Stir in the shredded spinach and half the fresh coriander. Cook for 2 minutes, then spoon into a serving dish and garnish with the remaining fresh coriander. Serve with the jasmine rice.