Vegan Thai curry
- Preparation and cooking time
- Serves 3
- 2 lemongrass stalks, tough outer leaves removed, core finely chopped
- 5 spring onions, chopped
- handful fresh coriander, chopped
- 8 lime leaves
- 2 tbsp tamari
- 2 green chillies, deseeded
- thumb-sized piece ginger, chopped
For the curry
- 2 aubergines, roughly chopped
- 1 red pepper, roughly chopped
- 2 tbsp coconut oil, melted
- 1 tbsp sesame oil
- 250g green beans, cut into thirds
- 300ml vegetable stock
- 400ml can unhomogenised coconut milk (cream only)
- 300g buckwheat noodles
- handful cashew nuts
- 4 tbsp desiccated coconut
- 1 lime and finely chopped red chilli
- STEP 1
Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
- STEP 2
Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
- STEP 3
Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
- STEP 4
Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
- STEP 5
Meanwhile, cook the buckwheat noodles following pack instructions.
- STEP 6
Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.