This vegetarian coconut curry is thick and chunky, with a spicy combination of flavours, softened by the coconut milk.

Ingredients

• ½ cup sambal oelek
• 5 macadamia or candlenuts
• 1½ teaspoons turmeric
• 4 cloves garlic, crushed, peeled and mashed to a paste
• 2cm piece fresh ginger, peeled
• 2 tablespoons dried small shrimp
• 2 tablespoons oil
• 1 large onion, peeled and roughly chopped
• 400 ml can coconut milk
• 1½ cups vegetable stock
• 3 kumara, peeled and diced
• 1 carrot, peeled and sliced
• ½ cabbage, diced
• 400 grams green beans, trimmed and halved
• 1 block each tempeh and tofu
• 4 tomatoes, quartered

Method

1. In a food processor put the sambal oelek, macadamia nuts, turmeric, garlic, ginger and dried shrimp and process to a smooth paste.
2. Heat the oil in a deep-frying pan or wok. Add onion and cook for about 5 minutes or until the onion browns, but not burns. Add paste and cook a further 2 minutes.
3. Add the coconut milk and stock and bring to the boil.
4. Add the kumara and simmer until it's half cooked. Add the carrots and cook about 5 minutes. Add the cabbage, beans, tofu and tempeh and cook 5 minutes. Add tomatoes and warm the mixture through. Season with salt and pepper and serve.