Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the curry paste
- 5 green finger chillies, chopped
- 4 Thai shallots or 1 banana shallot, peeled and chopped
- 1 tbsp galangal or ginger, peeled and chopped
- 3 tsp dark miso
- 2 tsp dark fermented bean paste
For the curry
- 3 tbsp tamarind paste
- 200g/7oz mooli, peeled and finely chopped
- ½ butternut squash, peeled and finely chopped
- 4 small Thai aubergines
- 1 handful fresh pea aubergines
- 2 bunches fresh kale, stems removed and discarded
- 8 cherry tomatoes
- 1 tin bamboo shoots
- 1 bunch Thai basil, leaves picked and torn
For the omelette
- 3 medium free-range eggs
- 1–2 tbsp vegetarian Thai fish sauce
- 1 tbsp vegetable oil
- 4 spring onions, chopped
- 1 tbsp chopped fresh chives,
To serve
- freshly steamed jasmine rice
Method
To make the curry paste, put all the ingredients in a blender and blitz together to form a paste.
To make the curry, pour 400ml/14fl oz water into a wok or saucepan and bring to a boil. Add the tamarind paste and curry paste and stir to combine.
Add the mooli, squash, aubergine and pea aubergines and simmer for a few minutes. Add the kale, tomatoes and bamboo shoots and simmer for about 10 minutes more, or until everything is soft. Stir through the Thai basil.
Meanwhile, make the omelette. Whisk the eggs together in a bowl with the fish sauce, to taste. Heat the oil in an omelette pan, then add the eggs. Sprinkle over the spring onions and chives and cook, gently drawing in the sides of the omelette with a spatula and allowing the uncooked egg to fill the gaps and set. Tip onto a board and cut into small squares.
Spoon the curry into four bowls, top with omelette squares and serve with jasmine rice alongside.