Vegetables cooked in turmeric and rice vinegar

18th July 2016 - Recipes

Quick recipe finder Vegetables cooked in turmeric and rice vinegar

This soupy, Asian-style vegetable dish is great either as a side or a light main course – try it with baked spiced fish.

By From Nigel Slater: Eating Together


For the spice paste

For the vegetables


  1. For the spice paste, grind all of the spice paste ingredients to a paste in a mortar and pestle. Set aside.

  2. For the vegetables, heat the vegetable oil in a wok over a high heat. Add the spice paste and fry for 2-3 minutes, or until fragrant.

  3. Add the lemongrass, bay leaves, galangal, ginger and kaffir lime leaves, then pour in the coconut milk and bring the mixture to a simmer, stirring well. Simmer for 5-10 minutes, or until the coconut milk has reduced in volume and thickened slightly.

  4. Add the green beans, carrots and shallots and continue to simmer for a further 5-10 minutes, or until tender. Add cucumber and chillies and simmer for a further 2-3 minutes.

  5. Stir in the rice wine vinegar, sugar and salt, and continue to simmer for a final 2-3 minutes. Check the seasoning, adding more vinegar, sugar or salt, to taste.

  6. Just before serving, remove the lemongrass stalks and bay leaves. Serve in bowls.

Sweet onions with lentil stew

This recipe is from…

Nigel Slater: Eating Together

Nigel Slater: Eating Together

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