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  • Serves 3-4

  • 40 minutes

  • Easy

  • 1 medium potato, peeled & cubed
    120g green beans, trimmed
    120g butternut squash, peeled & cubed
    180g cauliflower florets

  • To make the paste:
    5-6cm root fresh turmeric (or 1 scant tsp powdered)
    ½ tsp paprika powder
    4 garlic cloves
    5-6cm thumb of fresh ginger
    5-6cm thumb of fresh galangal
    4 red chillies
    1 small-med red onion
    2 lemongrass stems
    10 kaffir leaves, fresh or frozen

  • 500ml veg stock (or use water)
    1 can of coconut milk
    2-3 tbsp vegan fish sauce (or substitute light soy)
    1 tbsp brown sugar
    ½ cup roasted peanuts, roughly chopped (optional)
    Drizzle of chilli oil (optional)
    Veg oil for frying

  1. Parboil the cubed potato until just starting to soften, about 6-7 minutes. Then blanch the cauliflower florets for a minute or two. Set the vegetables aside.
  2. Place all the spice paste ingredients in a blender or food processor and blitz until forms a smooth paste.
  3. Add a little oil to a large pan, and gently fry the curry paste. Add the stock or water, vegan fish sauce or soy sauce (if using) and brown sugar. Bring to boil, add the squash and simmer for 7-8 minutes.
  4. Then add the cauliflower, potatoes and green beans, simmer for another 2 minutes, then add the coconut milk. Season with salt to taste, and bring back to boil and simmer gently for a few more minutes.
  5. Serve with freshly steamed jasmine rice. Drizzle with a little chilli oil (if using) and scatter some chopped peanuts on the side.
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