500 ml stock or 1 stock cube, mixed with 500 ml hot water
¼ head cauliflower, cut into small florets
½ head broccoli, cut into medium sized florets
400g fresh, frozen or tinned raw jack fruit
1 tin, bamboo shoot
300 ml coconut milk
½ lemon, juice only
Classic accompaniments to serve:
fried garlic flakes
fresh red chilli, cut
boiled egg, chopped
spring onion, chopped
fresh coriander sprigs
thinly sliced green chilli rounds in vinegar
cooked rice noodles or string hoppers
Soak red chillies in luke warm water for 30 minutes, drain and set aside.
Heat oil in a stewing pot. Add onions, garlic, ginger, turmeric, roasted curry powder and sauté till onions are soft. Set side to cool and then grind to a paste.
Roast gram flour on low-medium heat for 3-4 minutes and after it has cooled, grind it with the onion paste and soaked red chillies.
Heat coconut oil, add ground paste and cook for 2-3 minutes more. Add lime leaves and then gradually whisk in the stock. Bring to a boil and add all the vegetables and cook until tender.
Add coconut milk and bring to a gentle boil.
Check seasoning and finish with lemon juice.
Serve alongside accompaniments and make your own combination bowl.