This soupy vegetable curry is great as a main course served with rice or bread, but it can also work as a side dish, too.
2 tbsp vegetable oil
1 tsp ground turmeric
2 pieces lemongrass
800ml coconut cream
1 tsp salt
2 potatoes, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 eggplant, cut into 2cm half moons
2 zucchini, cut into 1cm slices
¼ cabbage, roughly chopped
120g baby spinach leaves
2 large red chillies, seeds removed
2 cloves garlic
1 tsp belacan (shrimp paste), toasted, or 1 tbsp fish sauce, if you prefer
1. For the paste, combine all the ingredients in a blender and blend with a little water until smooth.
2. Heat a large saucepan over medium heat and add the oil. Fry the paste for about 8 minutes, until the oil separates. Add the turmeric, lemongrass and coconut cream with 2 cups of water. Bring to a simmer. Season with salt.
3. Add the vegetables except the baby spinach leaves and simmer for about 20 minutes, until the vegetables are tender. Stir through the spinach, adjust the seasoning, then serve.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.