This vegetarian dish combines fresh vegetables with a tasty homemade curry sauce.


  • 1 carrot (peeled and diced)
  • 1 potato (peeled and diced)
  • 1 cup cauliflower (cut into small florets)
  • 1 tray of baby sweet corn (halved)
  • 1 cup small button mushrooms (cleaned)
  • 200 g cubed tofu
  • for the curry sauce:
  • 1 1/2 tablespoon curry powder -madras style
  • 2 small chillies
  • 1 stalk of lemongrass (chopped very finely)
  • a small knob of ginger (finely chopped or grated)
  • 1/2 an onion (diced small)
  • 2 fresh bay leaves (or dried)
  • 300 ml coconut milk
  • 8-10 fresh basil leaves (preferably thai basil)
  • 1 tblsp tamarind pulp concentrate
  • salt and white pepper


  • Lightly fry the onion, ginger, garlic, lemongrass and chilli for 2 minutes or so on a medium heat.
  • Add the curry powder, seasoning bay leaves tamarind and the coconut milk.
  • Add the vegetables, just holding back on the softer veg, and adding them (cauliflower, sweet corn) till the remaining have being cooking for 5 minutes.
  • Then add the rest for another 5 to 10 minutes along with the basil leaves and the cubed tofu.
  • Serve alongside jasmine rice.

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