Serves
4
For The Curry Paste:
2
Shallots
2
Sticks Lemongrass
6 Cloves
Garlic
3 cm
Ginger
4 Cloves
Cloves
3
Cardamom Pods
1 tbsp
Coriander Seed
1½ tsp
Cumin Seeds
8
Dried Red Chillies
2
Kaffir Lime Leaves
1 tsp
Ground Cinnamon
½ tsp
Turmeric
400 ml
Coconut Milk
For The Curry:
700 g
Potatoes
1 L
Vegetable Stock
2
Carrots
½
Cauliflower
240 g
Drained Cooked Chickpeas
½ tbsp
Tamarind Paste
1 tbsp
Brown Sugar
240 g
Jasmine Rice
Vegetable Oil
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