This week Maggie sits down with Matt Dagger and Christel Price from the Charity Kaibosh to chat about food wastage and filling bellies of those who need it most.
The three share a spicy tamarind, potato and mushroom curry made from 100 % recycled food, Jules Van Costello matched the dish with 2017 Agent
by Ben Glover at $35 It is approachable with vibrant, juicy, spicy fruit and just a hint of tannin coming through to give texture and depth making it delicious match with the curry!
Buy here-


Malaysian-style Vege Curry


For the curry paste

6 tbsp desiccated coconut

6 peeled garlic cloves

2 small onions, sliced

2 lemongrass stalks- peeled and sliced

5-6 red chillies, with seeds removed

Large piece of fresh ginger

2 tsp ground turmeric

2 tsp salt

2 tsp sugar


For the vegetable curry

2 tbsp olive oil

400ml tin coconut milk

2-3 tsp tamarind paste

2tsp fish sause

Big pile of roasted veges – we used potatoes, kumara, carrots, peppers, but you can use anything you want!

Lime’/Lemon juice to taste

Fresh coriander & Lemon Zest to serve

Make your curry paste. Gently heat the desiccated coconut in a pan until it turns slightly golden. Remove from the heat and whizz in a food processor with the garlic, onion, lemongrass, chillies, ginger, and turmeric, salt and sugar until you get a nice thick paste.

Heat the oil in a deep frying pan, then add the paste. Stir for a couple of minutes to cook the spices, then add the coconut milk & tamarind paste. Bring to the boil whilst stirring, then reduce the heat and simmer gently for 5 minutes. Add some vege stock to thin the sauce if required. Thin is good as the juices will get into the veges and your curry will thicken. Pop in a splash of fish sauce.

Add the roast veges, continue to cook gently for 30 min.

Season to taste with salt and lime/lemon juice, then serve sprinkled with the coriander and a grating of lemon zest.

Eat with plain unsweetened yoghurt and naan or roti