Ken Symons, chef patron at Oliver’s in Falmouth, shares his recipe for sweet potato, cauliflower and coconut curry
You will need
For the 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
- For the 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 curry in a large pot so everyone can help themselves.
‘Pair with Vedett White, a Belgian Witbier or German Weisse,’ says Ed Hughes, Beer Sommelier at Sharp’s Brewery
Recipe from the new Sharp’s Brewery Cookbook, Just Add Beer. As featured in food Magazine’s Winter 2019 issue.