«Vary the vegetables in this curry according to season and taste.»
Top and tail the courgettes and then cut into small dice. Break the cauliflower into florets. Wash and slice the mange tout. Peel and finely dice the onion, garlic and ginger. Cut the red chilli in half, remove the seeds and finely slice.
Heat a frying pan and add the peanut oil. Add the chopped onion and cook until soft and translucent. Add the chilli, garlic and ginger and cook for 3 minutes before adding the vegetables. Once the vegetables begin to soften, add the dried spices, lemongrass, ketjap manis and the coconut milk. Simmer over a gentle heat until the vegetables are cooked through.
Peel and dice the onion. Finely slice the lemongrass. Roughly chop the peanuts.
Melt the butter in a saucepan, add the onions and cook until golden brown. Add the chopped lemongrass, peanuts and cook for 3-5 minutes. Add the cardamom and the cinnamon stick, stir to infuse the flavours and then add the rice and the saffron. Stir for a couple of minutes and then add the water. Bring to the boil and cook over a low heat for about 20 minutes or until the rice is cooked.
Serve the Malaysian vegetable curry alongside the rice and finish with a wedge of fresh lime.