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Courgette and cauliflower curry with nasi biryani Recipe

(11 votes)

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


  • Preparation  15mins
  • Cooking time  25mins
  • Rest time  0h

Ingredients for people

  • 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
Method
    Chef's tip

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

  • 1For 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.

  • 2For 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.