Matt Tubbutt showcased a tasty Indonesian-style sour vegetable curry with a herb omelette on Saturday Kitchen.

The ingredients for the curry paste: 5 green finger chillies, chopped, 4 Thai shallots or 1 banana shallot, peeled and chopped, 1 tbsp galangal or ginger, peeled and chopped, 3 tsp dark miso and 2 tsp dark fermented bean paste.

For the curry: 3 tbsp tamarind paste, 200g mooli, peeled and finely chopped, ½ butternut squash, peeled and finely chopped, 4 small Thai aubergines, 1 handful fresh pea aubergines, 2 bunches fresh kale, stems removed and discarded, 8 cherry tomatoes, 1 tin bamboo shoots and 1 bunch Thai basil, leaves picked and torn.

For the omelette: 3 medium free-range eggs, 1–2 tbsp vegetarian Thai fish sauce, 1 tbsp vegetable oil, 4 spring onions, chopped and 1 tbsp chopped fresh chives.

To serve: freshly steamed jasmine rice.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.