3 red or green chillies (less if you don’t like things too hot)
6 garlic cloves, skinned
2 stalks fresh or dried lemongrass
4cm piece of ginger, peeled (use galangal instead of ginger if you can get it)
2 shallots, finely sliced
1 Juice of lime
2 tsp crushed kaffir lime leaves, or the grated rind of a lime
2 tsp fish sauce
1 tbsp tamari sauce
if you’re vegetarian
1 small red onion, skinned & finely diced
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
g broccoli florets
g sweet potato, peeled and cubed
g aubergine, cubed
4-6 mushrooms, sliced Stock cube
ml tin coconut milk
g mangetout, green beans or sugar snap peas
1 tsp coconut palm sugar
Small bunch of coriander leaves, freshly chopped
Method
1
Step 1
Put all the paste ingredients except the coconut oil in a blender or food processor and blend to a paste.
2
Step 2
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.)
3
Step 3
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.
4
Step 4
Add the stock powder and palm sugar and continue simmering until the vegetables are tender.
5
Step 5
Serve in a bowl with some brown rice and sprinkle some fresh coriander on top.
Ingredients
3 red or green chillies (less if you don’t like things too hot)
6 garlic cloves, skinned
2 stalks fresh or dried lemongrass
4cm piece of ginger, peeled (use galangal instead of ginger if you can get it)
2 shallots, finely sliced
1 Juice of lime
2 tsp crushed kaffir lime leaves, or the grated rind of a lime
2 tsp fish sauce
1 tbsp tamari sauce
if you’re vegetarian
1 small red onion, skinned & finely diced
6 coriander stalks, finely chopped (don’t throw away the leaves!)