Red Penang Curry

By Angela Cheng

INGREDIENTS

1 lb sweet potatoes
1 small cauliflower
1 tin of chick peas
1 tin of coconut milk
Fish sauce
Penang curry paste
Liquidise all the following ingredients
1 tablespoon peeled and chopped galangal
2 tablespoons thinly sliced lemongrass
6 kaffir lime leaves, chopped
2 tablespoons peeled and chopped coriander root
1 teaspoon salt
2 tablespoons black peppercorns, crushed
2 shallots, thinly sliced
5 cloves garlic, chopped
1 teaspoon fermented shrimp paste
1 tablespoon coriander seeds, toasted
1/2 teaspoon cumin seeds, toasted
4 pieces of mace, toasted
2 cardamom pods, toasted
4 green chillies, roasted
10 dried red chillies, soaked in water for 10 minutes and drained.

METHOD

Spray 1lb of cauliflower florets with oil then roast in a hot oven for ½ hour.
Cut 2 sweet potatoes into chunks. Place 1 tin of coconut milk in a frying pan. Add ½ pint of water.
Add the sweet potato, roasted cauliflower and chick peas.
Bring to the boil then turn the heat down to simmer.
Add 3 tbsp of Penang curry paste, 2 tbsp of fish sauce and 2 tbsp of lime juice. 
Once the vegetables are cooked to your liking, serve with Jasmine rice.