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Lime, vegetable and coconut curry
This Thai-inspired coconut curry uses a delicious and easily made paste for an intense hit of flavour
SERVES 4 PREP 10 MINS COOK 25 MINS
FOR THE CURRY PASTE:
✱ 45g piece of fresh ginger
✱ 2 garlic cloves
✱ 1 stalk of lemongrass, trimmed
✱ 3 kaffir lime leaves
✱ 1tbsp ground coriander
✱ 1tbsp ground cumin
✱ 1tbsp chilli flakes
✱ 1tbsp coconut oil
✱ A bunch of fresh coriander
FOR THE CURRY
✱ 400ml can of full-fat coconut milk
✱ 100ml vegetable stock
✱ 1tbsp demerara sugar
✱ 100g cherry tomatoes, roughly chopped
✱ 1 yellow pepper, deseeded and cut into strips
✱ 400g mixed young vegetables (sugar snap peas, green beans, long-stem broccoli, baby corn/sweetcorn, etc.)
✱ A small bunch of fresh coriander, roughly chopped ✱ Zest and juice of 1 lime ✱ Cashew nuts, to serve ✱ A bunch of spring onions, thinly sliced, to serve
1 To make the paste, peel the ginger and garlic, then
roughly chop them with the lemongrass. Place in a mortar and bash into a paste using the pestle. Add the lime leaves, coriander, cumin, chilli flakes and coconut oil. Pour in 1–2tbsp of warm water and mix to a paste. Roughly chop the fresh coriander, add and pound until ground down and evenly mixed. Alternatively, blitz in a food processor.
2 Preheat the oven to 180C/ Gas 4. For the curry, pour the coconut milk and stock into a deep roasting pan and stir in the curry paste and sugar. Cover with foil and cook for 15 mins.
3 Remove the roasting pan from the oven give it a good stir and add the tomatoes, pepper strips and prepared vegetables (cut the baby corn in half from top to bottom, if using). Replace the foil over the pan, return it to the oven and cook for 10 mins or so, until the vegetables are just soft but retain their bright colours.
4 Stir in the fresh coriander, lime zest and juice. Serve immediately, scattered with cashews and spring onions. Per serving: 310 cals, 23g fat (18g saturated), 13g carbohydrates