serves
4
prep
40 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Stream free On Demand
Refugee: Curry
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 heads cauliflower, cut into quarters
- 80 ml (⅓ cup) vegetable oil
- salt and pepper, to season
- 400 ml can coconut cream
- 250 g (1 cup) miso curry paste (recipe below) or your favourite red curry paste
- 5 makrut lime leaves
- 2 lemongrass stalks, pale ends only, bruised
- 1 cinnamon stick
- 2 star anise
- 1 tbsp green cardamom pods, bruised
- 1 tbsp grated palm sugar
- 1 cup halved button mushrooms
- 5 spears baby corn, halved
- 1 small bunch water spinach (kangkung)
- 1 cup cherry tomatoes
- 1 cup loosely packed Thai basil leaves
- ½ cup coriander leaves
- lime wedges, to serve
Miso red curry paste
- 50 g dried large red chillies, seeds and stalks removed, soaked in hot water
- 10 large red chillies, seeds and stalks removed, roughly chopped
- 10 coriander roots (including leaves, stems and roots), well washed, roughly chopped
- 2 small brown onions, roughly chopped
- 3 lemongrass stalks, white part only, roughly chopped
- 6 makrut lime leaves, roughly sliced
- 10 garlic cloves
- 3 tbsp grated ginger
- 2 tbsp ground coriander
- 1 tsp ground black pepper
- 60 g (¼ cup) brown miso paste
- 2 tbsp tamari
Instructions
- For the miso red curry paste, process all the ingredients together in a food processor. You can add a bit of the chilli soaking water if needed to bring it all together into a paste. Store in an airtight container in the refrigerator for up to 1 month.
- Preheat the oven to 240˚C. Place the cauliflower on a baking tray, drizzle with half the oil and season with salt. Toss to coat and roast for 30 minutes or until charred and tender.
- When the cauliflower is nearly ready, heat a large wok over high heat. Add the remaining oil and about half the coconut cream. Fry for a few minutes or until the coconut cream starts to "crack" and separate. Add the curry paste and fry for about 5 minutes. Add the lime leaves, lemongrass, cinnamon, star anise, cardamom, palm sugar and about 700 ml water. Bring to a simmer and cook for 5 minutes or until slightly thickened.
- Add the mushrooms and simmer for a few more minutes, then add the remaining vegetables and bring to a simmer. Add the remaining coconut cream and adjust the seasoning.
- Place the vegetables on a serving plate, then put the cauliflower on top. Pour over the curry sauce and scatter with herbs. Serve with lime wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Curry
