, How to Video, Step by step

Indonesian Style Vegetable Curry

A fragrant and creamy curry, with seasonal vegetables taking centre stage.

Mark Stower, Director of Food and Service

Preparation Time: 10 mins

Cooking Time: 30 mins

Ingredients

Step 1

Place the diced butternut squash and the broccoli onto a baking tray and drizzle with 1 tablespoon of oil to coat the vegetables. Place into a preheated oven at 170˚C and roast for 10 minutes, until tender.
Step 2

In a thick bottomed saucepan, warm the remaining oil over a medium heat and sauté the onions and the lemon grass, along with a pinch of salt, for 5 minutes, until the onions start to soften.
Step 3

Add the diced potatoes and continue to cook for 5 minutes.
Step 4

Add the garlic, ginger and green chilli to the saucepan and continue to cook for a further 2 minutes.
Step 5

Add the coconut milk, vegetable stock and courgette, combine all ingredients then reduce the heat to a simmer and continue to cook for a further 10 minutes until potatoes are tender.
Step 6

Add the red chilli, coriander roasted vegetables to saucepan and lightly mix together.
Step 7

Serve with rice.

Mark’s recipe this month demonstrates how easy it is to make a delicious plant-based meal really quickly, provided that you have the right variety of vegetables and spices to hand.
With a preparation time of only ten minutes, you can have this great meal on the table within another half an hour – the perfect light but healthy antidote to the Christmas overload.
The key ingredients, which provide this wonderful blend of Indonesian flavours, are the mixture of onion, lemon grass, garlic, ginger, green and red chillies.
The other important ingredient is the coconut milk, which provides the characteristic creaminess of this curry.
The vegetables in Mark’s fragrant curry would give you around two portions of your 5 A Day – remember that the potatoes don’t count here as they are classified as starchy carbohydrates, not vegetables. However, all the plant ingredients, including the spices, contribute to the target of at least thirty different plant-based foods a week, which is now thought to be an important part of maintaining a healthy gut.

DR JULIET GRAY, NUTRITIONIST