Feed your appetite for cooking with Penguin’s expert authors
Singapore Vegetable Curry
From the book
John and Lisa’s Kitchen
The companion to the hit ITV show, featuring all of the recipes from the 9th series
From bakes to roasts, pies to pasta, John and Lisa share their favourite recipes for all occasions
With an emphasis on simple home cooking, relaxed midweek winners and easy entertaining
Buy From
Introduction from John Torode
When you’re at a loss as to what to cook for a group of people who are all a bit picky, this is the recipe. Vegetables of different textures and flavours all wrapped up in fragrant Asian flavours with a rich sweet and spicy coconut sauce. The crowd pleaser you never knew, has arrived.
Ingredients
Method
Gently melt the creamed coconut in a large pan over a low heat then stir in the curry paste. Scrunch up the curry and lime leaves and add with the cinnamon and sugar. Fry for a minute, then add the lemongrass and ginger and continue to fry, stirring, for 6–8 minutes, until the mixture turns dark.
Add the soy sauce, potatoes and squash, then the coconut milk and water (swirl the water in the coconut milk tin before adding). Stir in the lime pickle to give it a zing and cook for 40 minutes. Stir occasionally to prevent sticking. Add the pak choi, green beans and sugar snap peas and cook until the pak choi has wilted. The curry should be sweet and creamy.
Remove the lemongrass, ginger, cinnamon stick and some of the leaves from the pan.
Mix the garnish ingredients in a bowl. To serve, place some cooked rice in bowls and top with the curry. Take a handful of the sprout mixture and pile on top to garnish.
Tip: You can also buy packs of curry paste mixture with all the aromatics you need for this recipe.
Reviews
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