- List Of Ingredients
- For the curry paste
- 3 red or green chillies (less if you don’t like things too hot)
- 6 garlic cloves, skinned
- 2 stalks fresh or dried lemongrass or the equivalent in lemongrass paste
- 4cm piece of ginger, peeled (use galangal instead of ginger if you can get it)
- juice of 1 lime
- 2 tsp crushed kaffir lime leaves, or the grated rind of ½ lime
- 2 shallots, finely sliced
- 1 small red onion, skinned and finely diced
- 2 tsp fish sauce, or 1½ tbsp tamari sauce if you’re vegetarian
- 6 coriander stalks, finely chopped (don’t throw away the leaves!)
- a pinch of cumin powder
- 1–2 tbsp coconut oil for frying
- pepper, to taste
- For the vegetables
- 200g broccoli florets
- 200g sweet potato, peeled and cubed
- 200g aubergine, cubed
- 4–6 mushrooms, sliced
- 200g mangetout, green beans or sugar snap peas
- 400ml tin coconut milk
- 1 tsp coconut palm sugar
- a small bunch of coriander, leaves freshly chopped
Put all the paste ingredients except the coconut oil in a blender or food processor and blend to a paste.
Melt the coconut oil in a pan on medium heat and sauté the paste for a minute or two to extract the flavours from the spices. (Don’t let it burn.)
Add the vegetables (apart from the chopped coriander) and the coconut milk. Fill the empty coconut milk tin with water and add some of this – how much depends on how thick you want your curry to be. Let this simmer for several minutes. Add the stock powder and palm sugar and continue simmering until the vegetables are tender.
Serve in a bowl with some brown rice and sprinkle some fresh coriander on top.
For a bit of extra protein, you could add some diced tofu, tempeh, chicken or prawns when you’re frying the curry paste. Or add a tin of chickpeas several minutes before the vegetables are done.
If you make double portions of the curry paste, you can freeze it to use again: it will keep for several weeks.