A flavourful curry that gives you a taste of the wonders of Malaysian cuisine


  • 100g Fresh ginger
  • 8 Lemongrass stems
  • 8 Red chillies
  • 12 Shallots
  • 4 Garlic cloves
  • 4 tsp Turmeric powder
  • Pinch of Salt
  • 12 tbsp Vegetable oil
  • 1,600ml Coconut milk
  • 500g Sugar snaps
  • 4 Sweet potato
  • 2 Cauliflower
  • 1kg Wild rice
  • 500g Chickpeas
  • Bunch of corriander
  • 1 Lime
  • 100g Peanuts
  • 100g Cumin seeds


  1. Blend the chilli, ginger; lemongrass, ginger, shallots, garlic, turmeric and salt in a blender for a few seconds then drizzle in the vegetable oil until it comes to a paste.
  2. Diced the sweet potato into wedges and roast with a few cumin seeds
  3. Cut the cauliflower into florets and blanch.
  4. Place the paste in a thick bottom pan and cook on a medium heat for a couple of minutes, then pour in the coconut milk and vegetable stock and simmer for approx 40 minutes.
  5. After the sauce has reduced add the potato wedges, cauliflowers and vegetables and check for seasoning.
  6. Meanwhile cook the rice.
  7. Then add the chickpeas and coriander and nuts to serve.