There’s no need to buy a shop-bought paste when making your own is this easy (and so much tastier!). My Malaysian-style curry is rich, flavour packed and ready in 50 minutes. Swap in some butternut squash or a handful of carrots and swap the chickpeas for whatever beans you have to hand. Don’t fret if you don’t have every spice or herb – the curry paste will still be delicious but make sure you have the holy trinity of onion, garlic and ginger (as my Filipino Mum says, everything tastes good with onion, garlic and ginger). Lemongrass adds a fresh, lemony citrus flavour to the curry paste – store any leftover lemongrass in the freezer to use later. While not traditional (none of my cooking is) the smoked paprika adds a rich depth to this curry.  This for me, would be the perfect packed lunch in a flask to cheer up a cold November working day.

Get the recipe here: https://www.sainsburysmagazine.co.uk/recipes/mains/malaysian-sweet-potato-curry

My Cookbook