Sweet potato, cauliflower and coconut curry

For the coconut curry

• Vegetable oil 1 tbsp
• White onion 1, cut into wedges
• Red onion 1, cut into wedges
• Green chilli 1 small, deseeded and chopped
• Garlic 1 clove, crushed
• Kaffir lime leaves 4, de-veined and finely chopped
• Sweet potato 225g, diced
• Cauliflower 1 small, cut into florets
• Coconut milk 200ml
• Vegan vegetable stock 200ml
• Harissa paste ½ tsp (more if you like your curries hot)
• Baby sweetcorn 200g, halved lengthways
• Bok choy bunch, quartered lengthways

For the rice

• Thai fragrant rice to serve
• Desiccated coconut 2 tbsp
• Pistachios 2 tbsp, roughly chopped
• Fresh coriander 25g, roughly chopped

1. 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.
2. Add the potatoes and cauliflower and cook for a further 5 minutes.
3. Stir in the coconut milk, stock and harissa, reduce the heat and cook until the potatoes are tender.
4. Add the baby sweetcorn and bok choy and cook for a further 2 minutes.
5. For the rice: cook the rice according to instructions and set aside.
6. 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.
7. Spoon the rice into 4 individual serving bowls and sprinkle with coriander.
8. 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.