Vietnamese Inspired Curry
Vietnamese Inspired Curry

Vietnamese Inspired Curry

The good news is this recipe is pretty versatile – for example, if you don't have cauliflower, you can swap it for 100g cavolo nero and two chunky parsnips. The perfect warming dish for a chilly spring evening...
Total Time
50 Minutes
1 whole cauliflower, cut into florets (350g) & keep the inner leaves
2.5 tbsp of mild curry powder
6 tbsp of sunflower oil
1 medium aubergine, cut into small 2cm cubes
1 large white onion, sliced julienne/lengthways
10 garlic cloves, diced or you can grate them
60g of ginger, peeled and sliced
2 lemongrass sticks, outer layer removed, ends trimmed, bash both with the back of a knife
2 medium carrots, sliced into 1cm circles
1 tsp of caster sugar
900ml of hot vegetable stock
170g of baby corn, sliced lengthways
1 x 400ml tin of coconut milk
3 baby pak choi, sliced lengthways
1 handful of fresh coriander, roughly chopped
1 spring onion, thinly sliced
Sea salt & black pepper
1 squeeze of lime
A good pinch of dried chilli flakes, optional
For the shiitake stock:
15g of dried shiitake mushrooms
3 tbsp of soya sauce
Step 1

Add dried mushrooms to a bowl and pour over newly boiled water over until just covered. Stir in the soya sauce. You should have at least 8 tablespoons worth of liquid or more.

Step 2

Put the cauliflower into a bowl and sprinkle over 1.5 tablespoons of curry powder. Mix everything together. Add the aubergine to a baking tray, dress in 1 spoon of oil, salt and pepper. Roast for 25 minutes into pre-heated 190°C oven.

Step 3

In a large saucepan, add the remaining oil and heat up. Add in onions and fry for 3 minutes before adding in the chopped ginger and garlic. Fry for 1 minute and add in the carrots, sugar, leftover curry powder, lemongrass and pour in the hot vegetable stock. Bring to the boil and then down to a simmer for about 5 minutes until the carrots have softened.

Step 4

Add in the cauliflower, leaves and scrape in all the curry powder. Bring to the boil again and down to a simmer for 4 minutes before adding in the baby corn, aubergine and cook for 2 minutes.

Step 5

Pour in the coconut, pak choi, 8 tbsp of the mushroom stock. Finely dice mushrooms and add. Season with salt, pepper and chilli flakes. Taste to check the seasoning. Serve with basmati rice, coriander and sliced spring onion on top.

Recipe courtesy of Nina Parker. Visit @AntoninaParker and Shop Nina's range of sauces below...

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