Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.
Sweet Potato & Mushroom Curry
Preparation time: 15 minutes, plus 20 minutes cooking
“This Thai-inspired recipe is a homely update on our Farmacy restaurant curry. It’s colourful and bursting with goodness. Susie says that this curry would be her desert island luxury. This is one of the recipes that elicited excited gasps at the testing table. Its flavour is deep and delicious, warming heart and soul.” p. 180
For the curry paste
1 red chilli
4 garlic cloves, coarsely chopped
2 lemon grass stalks, sliced
4 coriander sprigs, stems included
1½ tsp ground turmeric
1 tsp salt
For the curry
4 shallots, chopped
4 garlic cloves, chopped
2 tbsp olive oil
2 tbsp curry paste (see above)
1 tbsp grated fresh root ginger
500ml (18fl oz) Vegetable Broth (see page 60)
1kg (2lb 4oz) sweet potatoes, peeled and cubed
2 kaffir lime leaves, chopped
200g (7oz) oyster or other mushrooms
125g (4½oz) roasted peanuts, chopped
375ml (13fl oz) coconut milk
3 tbsp Philosopher’s Sauce (see page 64)
2 tbsp coconut nectar
For the cucumber raita
2 cucumbers, seeded and diced
125ml (4fl oz) Cashew Yogurt (see page 76)
3 tbsp chopped dill
1½ tbsp lemon juice
dry toasted pumpkin seeds
2 limes, halved
Blend together all the curry paste ingredients in a food processor until they form a paste. You may need to add a couple tablespoons of water. Set aside. This will make more paste than you need for this recipe, but it will last several months if refrigerated. To make the curry, sauté the shallots and garlic in the oil in a heavy-based saucepan over a medium heat until they are translucent. Do not let them colour. Add the curry paste and ginger and cook for 1 minute. Add the vegetable broth, sweet potatoes and lime leaves and bring to the boil. Reduce the heat and cook for 10 minutes. Then add the mushrooms, the peanuts and the coconut milk.
Stir in the philosopher’s sauce and the coconut nectar. Allow to simmer for 5 minutes. Test whether the sweet potatoes are done and simmer longer if necessary.
Turn off the heat under the saucepan, cover and allow to rest for 20 minutes.
Meanwhile, make the raita by combining all of the ingredients in a medium-sized bowl.
Serve the curry garnished with pumpkin seeds and coriander leaves along with a dollop of raita, and half a lime for squeezing over.