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


  1. Lightly fry the onion, ginger, garlic, lemongrass and chilli for 2 minutes or so on a medium heat.
  2. Add the curry powder, seasoning bay leaves tamarind and the coconut milk.
  3. 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.
  4. Then add the rest for another 5 to 10 minutes along with the basil leaves and the cubed tofu.
  5. Serve alongside jasmine rice.

Recipe courtesy of Cathy Maguire.