- For the coconut curry: heat the oil in a large saucepan and fry the onion wedges, chilli, garlic and kaffir lime leaves for 1-2 minutes, stirring occasionally.
- Add the potatoes and cauliflower and cook for a further 5 minutes.
- Stir in the coconut milk, stock and harissa, reduce the heat and cook until the potatoes are tender.
- Add the baby sweetcorn and bok choy and cook for a further 2 minutes.
- For the rice: cook the rice according to instructions and set aside.
- In a dry frying pan, add the desiccated coconut and heat, stirring all the time until it is toasted and golden in colour. Then add the chopped pistachios and cooked rice. Gently mix together.
- Spoon the rice into 4 individual serving bowls and sprinkle with coriander.
- To serve: present the coconut curry in a large pot so everyone can help themselves.
Recipe from the new Sharp’s Brewery Cookbook, Just Add Beer.