Ingredients (serves 6)

3 tablespoon of vegetable oil

250g  sweet potato diced

250g butternut squash peeled and diced

250g mixed peppers diced

250g carrots diced

2x lemon grass

2 x 400ml coconut milk

4 tbsp desiccated coconut

2 lime leaves

1 ½ tablespoon vegetable stock powder

2 teaspoon tamarind paste

1 teaspoon golden syrup

The Paste

15 dry chillies

6-8  small shallots

Thumb of ginger peeled and chopped

3 lemon grass stalks

4 garlic cloves chopped

The Rice

2 tbsp oil

2 tsp mustard seeds

2 tsp turmeric

10 curry leaves (optional)

700g jasmine rice

2 tsp vegetable stock powder

Method

1.For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.

2.Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the the lemongrass, and mix well. Then add the chopped vegetables and add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.

3.Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.

4.After 30mins hrs, add the coconut, kaffir lime leaves, vegetable stock, tamarind paste, sugar and salt to the pan. Put on a very low heat for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the vegetables are tender.

5.For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well.

6.Add the vegetable stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.