How to make Jungle Curry

June 9th, 2011 Posted by Mr M. Waller

Jungle Curry

Takes 15 minutes to prepare and 15 minutes to cook

Serves 6 (Suitable for vegetarians)

This recipe is inspired by traditional dishes and cooking methods from Malaysia.


200g (7 oz) dried long grain rice
Cooking Oil
2 garlic cloves, crushed
1tps of crushed Ginger
Mild curry powder
1 large red onion, chopped
125g (4 ½ oz) sugarsnap peas
2 red peppers, de-seeded and chopped
100g (3 ½ oz) baby sweetcorn, chopped
125g  (4 ½ oz) chestnut mushrooms
12g (4 ½ oz) green beans
100ml (3 ½ fl oz) vegetable stock
1 tablespoon soy sauce
150g (5 ½ oz) fresh spinach


1. Cook the rice in boiling water and set to one side.

2. Heat a wok or large frying pan with a little oil. Stir fry the garlic and ginger for 2-3 minutes before stiring in the curry paste.

3. Add the red onion, sugarsnap peas, red peppers and baby sweetcorn and cook for 3-4 minutes, stirring constantly.

4. Add the chestnut mushrooms and green beans and then pour in the stock and soy sauce. Bring to the boil and continue to stir fry for a further 4-5 minutes.

5. Add the spinach and stir fry for a further 4-5 minutes until the spinach has wilted and the other vegetables are softening.

6. Serve the curry in warmed bowls with the cooked rice.

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