Vegetarian Coconut Malanga Curry


Malanga has a very coconut like consistency and flavor.  When combined with curry it completely soaks up all the flavors and releases them like a burst into your mouth.

1 green pepper
1 tomato
1 onion
Handful of asparagus
Half a sweet potato
1 elephant garlic clove
Lemon grass
Half a malanga
A good handful of coriander
5 mushrooms
Handful of carrot
1 cup pineapple
I bag of frozen veg (a cheap filler that adds more substance and veg to the curry) I get the one with water chestnuts.
1 can coconut milk
1 cup veg stock
1 cup water
Juice and zest of half a lime
Salt, pepper, garlic powder, cayenne pepper, turmeric
Star of the show: Pick a pepper sauce you can make the curry without this but you’ll lose the super deliciousness about it.
Egg noodles


Directions: throw all the fresh ingredients in a large oiled (olive oil) pan and cook on medium for about ten minutes whilst stirring.  Add the coconut milk, veg stock and water.  It should look soupy, then add the frozen veg.  You want to cook this on medium for about 20 minutes adding the seasoning mentioned above to taste.  For me it’s 1/2 tsp of turmeric, 1 tsp garlic powder, 1 tsp cayenne, 1 1/2 tsp salt lots of pepper and 1 tbl sp of pickapepper sauce.  Put a pan full of water on high until boil for the egg noodles and once boiled add noodles.  Cook for about 5 minutes or until reached desired consistency, drain and wait until curry is finished.  When the curry is finished the harder root veg like carrots and malanga will be fully cooked and soft.  Thanks!!



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