Name: Vegetable Peanut Curry With Sticky Rice
Total time: 1 h 40 min
Yield: 6
Ingredients: For the sticky rice; 600g/21oz Thai sticky rice; For the paste; 1 onion, roughly chopped; 1 lemongrass stalk, roughly chopped; 3 Thai red chillies; 6 cloves of garlic; 5cm/2in piece of peeled ginger, roughly chopped; 2 tbsp fish sauce; 1 lime, juice only; 2 tbsp chilli powder; 1 tsp palm or brown sugar; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp shrimp paste; For the vegetables; Oil, for frying; 2 tbsp smooth peanut butter; 1 whole squash, peeled and chopped into chunks (around 700g/24½oz); 4 medium potatoes, peeled and chopped into chunks; 2 red peppers, chopped into chunks; 2 x 400ml tins of coconut milk; 400ml/14fl oz cold water; 100g/3½oz spinach, roughly chopped; Fried peanuts to serve; 200ml/7fl oz oil; 150g/5¼oz peanuts; Handful of fresh coriander, finely chopped

VMG Recipes