Ingredients
- Fresh ginger 5cm piece
- Brown onion 1 small
- Fresh turmeric 2cm piece
- Lemongrass stalks 2
- Garlic cloves 3
- Mild green chilli 1
- Fresh lime leaves 5
- Baby potatoes 300g
- Lime 1
- Coconut oil 2 tbsp
- SpinneysFOOD Bottled Drinking Water 100ml
- Coconut milk 1 x 400g tin
- Mild green chilli 1
- SpinneysFOOD Fine Sea Salt 1 tsp
- Palm sugar 2 tbsp
- Fish sauce 1 tbsp
- Sambal oelek or chilli paste 1 tsp
- SpinneysFOOD Tenderstem Broccoli 100g
- SpinneysFOOD Sugar Snaps & Mangetout 100g
- Basmati rice 300g cooked
- Waitrose Cooks’ Ingredients Crispy Fried Onions 1
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Fresh Coriander A handul
Nutrition (Per serving)
- Calories 674
- Fat 32g
- Saturates 27.5g
- Protein 12.4g
- Carbs 88.6g
- Sugars 12.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Balinese vegetable curry
Asian 30 Mins Prep · 40 Mins Cook
- Finely chop the ginger, onion, tumeric, lemongrass, garlic, chillies and lime leaves for the paste.
- Place in a food processor and blitz, scraping down the sides, until it forms a paste.
- Halve the baby potatoes. Juice the lime.
- Heat the oil in a medium-sized pan over a high heat. Add in the paste and stir until fragrant and lightly toasted, approx. 3-4 minutes. Add in the water and baby potatoes and bring to a boil. Lower the heat and simmer for approx. 15 minutes or until fork tender. Add in the coconut milk, salt, palm sugar, fish sauce and lime juice. Add in the sambal oelek.
- Add in the vegetables and cook for 5 minutes, or until just tender.
- Serve the curry with steamed rice, crispy onions and herbs.