Vegan Thai curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 2 lemongrassstalks, tough outer leaves removed, core finely chopped
- 5 spring onionschopped
- handful fresh corianderchopped
- 8 lime leaves
- 2 tbsp tamari
- 2 green chilliesdeseeded
- thumb-sized piece gingerchopped
For the curry
- 2 auberginesroughly chopped
- 1 red pepperroughly chopped
- 2 tbsp coconut oilmelted
- 1 tbsp sesame oil
- 250g green beanscut into thirds
- 300ml vegetable stock
- 400ml can unhomogenised coconut milk(cream only)
- 300g buckwheat noodles
- handful cashew nuts
- 4 tbsp desiccated coconut
To serve
- 1 limeand finely chopped red chilli
Nutrition: per serving
- kcal951
- fat49g
- saturates35g
- carbs91g
- sugars21g
- fibre21g
- protein25g
- salt3g
Method
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.
