Ingredients:
Vegetale Oil – 2 tsp
Coconut Milk – 2/3 cups
Vegetable Stock – 1 1/4 cups
Potatoes – 225 gms, halved
Baby Corn Cobs – 8
Caster Sugar – 1 tsp
Broccoli Florets – 1 1/4 cups
Red Pepper – 1, seeded and sliced lengthways
Spinach – 115 gms, leaves shredded and tough stalks removed
Fresh Coriander – 2 tblsp
Salt – to taste
Ground Black Pepper as required
For the Spice Paste:
Fresh Red Chilli – 1, seeded and chopped
Fresh Green Chillies – 3, seeded and chopped
Lemon Grass Stalk – 1, outer leaves removed and lower 2 inch finely chopped
Shallots – 2, chopped
Finely grated Rind of 1 Lime
Garlic – 2 cloves, chopped
Ground Coriander – 1 tsp
Ground Cumin – 1/2 tsp
Fresh Galangal – 1/2 inch piece, finely chopped
Fresh Coriander – 2 tblsp
Fresh Coriander Roots – 1 tblsp, chopped
For the Rice:
Jasmine Rice – 1 1/4 cups, rinsed
Cardamom Pods – 5, bruised
Lemon Grass Stalk – 1, outer leaves removed and cut into 3 pieces
Water – 2 cups
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. Add the paste and stir-fry over a medium heat for 1-2 minutes until fragrant. Pour in the coconut milk and stock and bring to the boil. Reduce the heat, add the potatoes and simmer gently for about 15 minutes until almost tender.
2. Meanwhile put the rice into a large pan with the cardamoms and lemon grass. Pour in the water. Bring to the boil, reduce the heat, cover and cook for 10-15 minutes, until the water has been absorbed and the rice is tender.
3. When the rice is cooked and slightly sticky, season to taste with salt, then replace the lid and leave to stand for 10 minutes.
4. Add the baby corn to the potatoes, season with the salt and pepper to taste, then cook for 2 minutes. Stir in the sugar, broccoli and red pepper and cook for 2 minutes more or until the vegetables are tender.
5. Stir the shredded the spinach and half the fresh coriander into the vegetable mixture. Cook for 2 minutes, then spoon the curry into a warmed serving dish.
6. Remove and discard the cardamom pods and lemon grass from the rice and fluff up the grains with a fork.
7. Garnish with the remaining fresh coriander and serve with the rice.
