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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

The Permaculture Kitchen
This recipe is a doddle to put together and a great way of using your seasonal veg. Paint pictures and choose contrasting colour, texture and shape combinations of vegetables you have available. The speed with which this cooks means that we’ll change round the normal method and add the curry paste to the browned veg. There are no powdered spices in this recipe.

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Step 1
Separate your vegetables into mushrooms, green and others. You’ll brown the ‘others’ and pop the ‘green’ in later in the cooking. Cook this in a deep sauté pan or a saucepan.
Step 2
You’ll need a food processor or blender. Cut the paste ingredients into rough chunks just so the food processor or blender can cope with them better. Tip them into your machine and process until you have a paste.
Step 3
Wash and scrub the vegetables. Peel anything that doesn’t scrub up well. Cut into rough chunks, dice or batons.
I wouldn’t make anything much smaller than about 1.5cm (½in) dice or equivalent as they may just fall apart in cooking.
Step 4
Heat 2 tablespoons of oil in your saucepan over a medium-high heat. Brown any vegetables that are not mushrooms or green vegetables in the oil. Stir occasionally to prevent too much sticking but allow them to sit so they pick up colour.
Step 5
If you’re using mushrooms, add these next and sauté until they just lose their firmness.
Step 6
Add a good dollop of your curry paste and stir until it’s fragrant and you hear a ‘picking’ sound.
Step 7
Pour in enough stock to just cover the vegetables and bring to a simmer. Simmer until the vegetables begin to get tender, poke them with a sharp knife to see.
Step 8
Once they are getting to the stage where they are nearly cooked to your satisfaction, add the green vegetables, stir well, bring back to simmer and cook until tender.
Step 9
Serve garnished with the coriander leaves.

Accompaniments
I think plain white basmati is great with this. Also chunky, robust bread:
a wholemeal or rye. Hot pickles or chutneys, especially home made, would also be a tangy counterpoint.

Variations and garnishes
In the curry paste you can use basil stalks or mint leaves instead of, or in addition to, the coriander stalks. Then use the leaves of one or more to garnish.

Before you pour the stock in to the pan, you could add a tin or diluted block of coconut milk. To continue the Thai theme, you could add nam pla (fish sauce) or shrimp paste at this time too.

Tofu is great with this as well. Fry in a little oil before you brown the vegetables and remove. Fold the tofu back into the curry with about 10 minutes cooking time left.

If you want to de-veggy the meal, thinly sliced chicken breast could partner with the vegetables or you could add prawns or mussels with the green veg at the end.

Onions fried until they are crisp with some cumin seeds and then scattered on to the curry at the end would make a great garnish.