VEGAN THAI CURRY

Vegan Thai curry image

An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal

Provided by Maria Rudden

Time 50m

Number Of Ingredients 18

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Ingredients

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
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

Steps:

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.
Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
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.
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.
Meanwhile, cook the buckwheat noodles following pack instructions.
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.

Nutrition Facts : Calories 951 calories, Fat 49 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 21 grams fiber, Protein 25 grams protein, Sodium 3 milligram of sodium