Easy Veggie Red Curry
Ingredients
- 1 can coconut milk
- vegetables of your choice (e.g., roast cauliflower, bamboo shoots, mange tout, baby sweetcorn, mushrooms, bok choi, water chestnuts, broccoli)
- 1 tbsp coconut oil
- 1 veg stock cube
- fresh coriander to garnish
- rice to serve
Curry paste mixture
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 red bell pepper, seeds removed and chopped
- 2 medium red chilies (more or less depending on how hot you like it)
- 1 stalk lemongrass (root and tip trimmed, then chopped)
- 1 heaped tbsp fresh ginger or galangal
- 3 cloves garlic, peeled
- 1 tbsp tamari
- juice and zest of 1 lime
- 1 shallot, chopped
- 1 tbsp coconut oil
- 1 tbsp palm or coconut sugar
Preparation
Prepare your vegetables by roasting them if desired or chopping them if using raw.
Melt 1 tablespoon coconut oil in a large pan over medium heat and add the paste.
Cook the paste for about 5 minutes to release the spices.
Add the coconut milk and vegetable stock, then half-fill the coconut milk can with water and add it too.
Add the vegetables and, if they are raw, simmer for about 10 minutes until cooked.
Serve with rice and enjoy.
Paste making
Blend all the paste ingredients until a paste forms, pausing to scrape the sides down as needed.
Taste and adjust the paste for flavor, adding more lime zest or juice for acidity, tamari for saltiness, chilies for heat, sugar for sweetness, or garlic and ginger as desired.
