L'atelier des Chefs cooking classes - Courgette And Cauliflower Curry With Nasi Biryani

Courgette and cauliflower curry with nasi biryani

A Malaysian inspired curry made with courgette and cauliflower served with lemongrass, saffron and cardamom scented basmati rice.

Recipe rating: (11 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Courgette(s) 1 whole
  • Peanut oil 10 ml
  • Onion(s) 0.5 whole
  • Red chilli(s) 1 whole
  • Ground coriander 5 g
  • Ground cumin 5 g
  • Unsweetened coconut milk 200 ml
  • Garlic clove(s) 2 whole
  • Fresh ginger 10 g
  • Ground turmeric 5 g
  • Mange tout 100 g
  • Cinnamon stick(s) 0.5 g
  • Green pepper(s) 1 whole
  • Ketjap manis 3 Tbsp
  • Cauliflower 0.5 whole
  • Lime(s) 1 whole
  • Baby sweetcorn 12 whole
  • Basmati rice 300 g

For the garnish(es)

  • Fine salt 6 pinch(es)
  • Onion(s) 0.5 whole
  • Water 45000 ml
  • Peanut(s) 50 g
  • Saffron thread(s) 2 pinch(es)
  • Green cardamon pods 4 whole
  • Stick(s) of lemongrass 0.5 whole
  • Unsalted butter 50 g
  • Cinnamon stick(s) 0.5 whole

Chef's tip

"Vary the vegetables in this curry according to season and taste."


For the curry

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.

For the rice

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.

Comment on this recipe

If you have a question about the recipe, or any other comment, please submit it using the form below. Our chefs will answer queries where possible.

Please log in to post comments