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Red Vegetable Curry

Recipe by Antony Worrall Thompson

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This dish has its roots in Thailand where red curry is a national favourite, but the vegetables come from any British garden or greengrocer. It's very easy to make - just bung the lot in and leave it to bubble for less than half an hour. It's cheap to make and very filling, not to mention nutritious.

Ingredients

400ml/14¼fl oz tin coconut milk
100ml/3½fl oz stock
100g/3½oz cooked french beans
100g/3½oz marrow
100g/3½oz cooked sweet potatoes
100g/3½oz pumpkin
100g/3½oz courgettes
1 bunch of spring onions, finely chopped

For the curry paste

10 black pepper corns
2 tsp cumin seeds
2 tsp coriander seeds
10 red chillies
5 shallots
2 garlic cloves, crushed
1 2cm/½in piece of fresh ginger
6 stalks of lemon grass
1 lime, zest only
Pinch of ground cinnamon
½ tsp turmeric
Splash vegetable oil
Splash chilli oil
1 tbsp sugar
salt
2 tbsp vegetable oil, for frying

To serve

Basmati rice, cooked
Fresh coriander
Small dome-shaped bowl
lime wedges
1 red chilli, finely sliced

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Method

To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.
Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5-10 minutes).
Warm the oil in a pan and add four good spoonfuls of paste (one per person).
Cook on a low heat until it becomes fragrant.
Turn up the heat to high, add the coconut milk and stock and bring to the boil.
Boil for three minutes.
Add the French beans, marrow, sweet potatoes, pumpkin, courgettes and spring onions and simmer for about four minutes.
While the curry is simmering, drain the rice. Chop some coriander and stir through the rice, then pack into a small dome-shaped bowl. Turn the bowl upside down and remove to reveal a dome-shaped mound of rice. Garnish with finely sliced chilli and a sprig of coriander.