Jungle Curry

For the spice paste:
thumb size piece each garlic, tumeric root, ginger root & galangal root
chilli to taste
4 coriander roots
1 tsp black peppercorns
1tsp rock salt
2 lemongrass stalks
2 tbs oil or ghee
2 tsp cumin powder

For the sauce:
2 cups dessicated coconut or 1 tin of coconut milk
4 kaffir lime leaves torn
some water

Fot the vegetables:
Any or all of the following 1.5kg total
carrot, sweet potato, mushrooms, bok choy, green beans, onion, green paw paw, pumpkin, eggplant, potato

For the garnish:
coriander leaves
basil leaf
lime zest
cherry tomatoes, halved
toasted macadamias or peanuts
& Love :0)


1. Roughly chop the spice paste ingedients then place in a mortar and pestle until a rough paste is formed
2. Heat the oil in a pan then cook the paste until aromatic, adding the cumin at that point
3. mix through the hard vegetables and cook for 2 minutes or until nicely coated with the spice mix
4. put 1 cup of water in the pan and deglaze
5. Put in the kaffir lime leaves and coconut milk
6. Add the other vegetables and cook until tender but not mushy (some more water may need to be added)
7. Serve in a generous bowl with steamed or sticky rice and garnish with the leaves, tomatoes and nuts.

Serves 4 as a main course

Yours to Enjoy, from Lisette