John Torode’s healthy Singapore vegetable curry
It’s the time of year when comfort calls but we all want to eat that little bit better, so John’s stepping in with the solution. His tasty veggie curry is filled with warming spices and packed with veg for a guilt free, flavourful dinner that’s ready in just 20 minutes!
Singapore vegetable curry
Serves: 4
Ingredients
For the curry:100g creamed coconut2 tbsp red curry paste400ml coconut milk1 tbsp palm sugar2 sticks of lemon grass, bashed10 lime leavesHandful curry leaves1 inch piece ginger, bashed1 cinnamon stick12 salad potatoes, peeledHalf small butternut squash, peeled, seeds removed and chopped into chunks1 tbsp soy sauce (maybe more)300-400ml water, if needed1 tbsp Indian lime pickleBig handful sugar snap peasHandful green beans, cut in half2 small pak choi, split into 4 lengthwise
To garnish:100g bean sprouts50g mung bean sproutsHandful of coriander leavesHandful of Thai basil leavesHandful of mint leaves - optionalSliced red chilli, to serveCrisp Shallots - optional
For Perfect Rice:1x large coffee mug or similar of basmati rice2 ½ x large coffee mug of waterPinch of salt
Method
1. Gently melt the creamed coconut in a pan over a low heat and then add the red curry paste and stir to combine.
2. Add a small amount of the coconut milk and cook for 2 minutes.
3. Next, add the palm sugar and cook for 2 more minutes until it turns to a rich red colour.
4. Place the lemongrass, lime leaves, curry leaves, ginger and cinnamon to the pan and stir well.
5. Next add in the peeled potatoes and chopped squash. Coat well in the paste and then add the soy sauce and cover with the remaining coconut milk. Add water if needed. Bring to a simmer and cook for 20 minutes until the potatoes and squash are soft, stirring occasionally. The curry should be sweet and creamy.
6. Now add the lime pickle to the pan along with the sugar snap peas, green beans and pak choi. Bring the pan back to the boil and then remove from the heat.
7. To serve, drop in the bean sprouts and mung bean sprouts and scatter with picked coriander, Thai basil leaves and optional mint leaves. Garnish with sliced red chilli and optional crispy shallots. Serve with perfect rice.
For Perfect Rice:
1. Take a large coffee mug or similar and fill it with the rice. Place the rice into a saucepan which has a tight fitting lid.
2. Next, wash and rinse the rice three times.
3. Place the pot under running water, fill the pot with water and gently stir the rice around. Drain and repeat twice more, and then drain well for the final time.
4. Place the washed rice into the saucepan (which has a tight fitting lid) along with 2 and a half quantities of water from the same mug or cup that the rice was measured in.
5. Add a pinch of salt and give the pan a stir. Shake the pan so the rice is even. Then place the lid on the pan and bring to the boil, turn the heat down to low and cook for 5 minutes.
6. Turn the heat off and leave the pan where it is for a further 20 minutes/ Do not touch the pan or lift the lid.
7. After 20 minutes, lift the lid and run a fork through the rice so it is free flowing. Perfect rice every time.