Malaysia is one of our favourite countries! We got married there and have since been back several times, in fact, it's our most visited country in South East Asia. This curry is a variation on the type you normally get in Muslim restaurants and street vendors. I've modified it to suit our store cupboard and shopping order that week, and added a few of my own tweaks. Malay curries are traditionally quite dark in colour, and this one is no exception. It's incredibly fragrant and healthy.

All ingredients are organic except the lemongrass, green chillies and curry leaves.

Serves two or three smaller portions.

You'll need.

220g diced chicken breast or tofu, tempeh or vegan 'chicken' chunks.

1 medium onion, finely chopped.

1/2 stick lemongrass, finely chopped.

1 approx 1.5cm piece of peeled fresh ginger, grated.

1 green chilli, sliced into rings or half rings.

2 medium potatoes, and two medium carrots, roughly chopped.

2 large dessert spoons of coconut cream or half a tin of coconut milk.

2-3 tsp coconut oil.

Water to lengthen.

Spice mix: 1 tsp each of salt, turmeric, cumin, cinnamon, sugar. 1 star anise, 2 cloves, 2 cardamom pods, 10 curry leaves.

Coriander leaves to serve.

How to:

Firstly par-boil the carrots and potatoes until nearly tender. Drain well.

While that's happening, fry the spice mix in the coconut oil on a medium heat for about 5 mins. Then add the onions, ginger, lemongrass and chicken and cook for about another 5-10 mins.

Melt the coconut cream with a little water in the pan, then add the carrots and potatoes, mix well.

Pop a lid on, simmer very gently for about 10 mins. Add water if it looks too dry.

Sprinkle coriander on top, and serve. Yum!