Name: Vegan Thai curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3
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

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

To serve

1 lime
and finely chopped red chilli

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.