- 400ml/14¼fl oz tin coconut milk
- 100ml/3½fl oz stock
- 100g/3½oz cooked French beans
- 100g/3½oz marrow
- 100g/3½oz cooked sweet potatoes
- 100g/3½oz pumpkin
- 100g/3½oz courgettes
- 1 bunch of spring onions, finely chopped
- 10 black peppercorns
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 10 red chillies
- 5 shallots
- 2 garlic cloves, crushed
- 1 2cm/½in piece of fresh ginger
- 6 stalks of lemon grass
- 1 lime, zest only
- pinch of ground cinnamon
- ½ tsp turmeric
- splash vegetable oil
- splash chilli oil
- 1 tbsp sugar
- salt
- 2 tbsp vegetable oil, for frying
- basmati rice, cooked
- fresh coriander
- small dome-shaped bowl
- lime wedges
- 1 red chilli, finely sliced
- To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.
- Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5-10 minutes).
- Warm the oil in a pan and add four good spoonfuls of paste (one per person).
- Cook on a low heat until it becomes fragrant.
- Turn up the heat to high, add the coconut milk and stock and bring to the boil.
- Boil for three minutes.
- Add the French beans, marrow, sweet potatoes, pumpkin, courgettes and spring onions and simmer for about four minutes.
- While the curry is simmering, drain the rice. Chop some coriander and stir through the rice, then pack into a small dome-shaped bowl. Turn the bowl upside down and remove to reveal a dome-shaped mound of rice. Garnish with finely sliced chilli and a sprig of coriander.
- Serve.