Obviously you can use shop-bought curry paste if you prefer
but our home-made version is quick to make and tastes
fantastic. We’ve included Thai basil, which you see in lots of
supermarkets now, but don’t worry too much if you don’t have
any. Just use a mix of ordinary basil and coriander instead.
First prepare the ingredients for the curry paste. Deseed the
chilli if you want to decrease the heat. Roughly chop the chilli,
coriander stems, shallots and garlic. Peel and chop the ginger.
Remove the outer layers of the lemongrass stalks, if using,
then roughly chop the soft, white centres.
Put all the paste ingredients into a food processor with some
pepper. Add a splash of water and blitz until fairly smooth.
Put the oil in a large pan. Add the shallots and cook them for
a couple of minutes, then add the paste. Stir the paste for 2–3
minutes until it smells very aromatic, then pour in the coconut
milk and vegetable stock. Add the lime leaves, season with
pepper and leave to simmer gently while you prepare the rest
of the ingredients.
Cut the aubergine and butternut squash into fairly large
chunks of about 3cm. Add them to the saucepan, cover the
pan with a lid and simmer for 5 minutes. Meanwhile, trim the
green beans, cut the courgette into chunks and separate the
cauliflower into florets, cutting them in half if very large. Add
these to the pan, then cover again and simmer for a further 5
When all the vegetables are tender, add the lime juice. Taste
the curry for seasoning and add more soy sauce or tamari if
you think it needs it. Serve sprinkled with coriander leaves and
Thai basil leaves, if using.
For more delicious vegetarian recipes from The Hairy Bikers try their recipe for red onion and beetroot tart, vegetarian chilli or homity pie, or visit our Hairy Bikers page for more recipes.
The Hairy Bikers Eat to Beat Type 2 Diabetes by Si King and Dave Myers (Seven Dials, £12.99) is out now.