MIXED VEGETABLE CURRY 56

• portioner: Serves 2 Prep time — 15-

Ingredienser

1 tablespoon rapeseed (canola) oil

2 shallots, sliced

3 garlic cloves, sliced

15 g (½2 oz) fresh turmeric, peeled, finely chopped (or 1 teaspoon ground turmeric)

15 g (½ oz) fresh ginger root, finely chopped

2 lemongrass stalks, bashed, cut into 5 cm (2 in) lengths

120 g (4 oz) cherry tomatoes, whole

200 g (7 oz) cauliflower, broken into bite-size florets

110 g (3⅔ oz) king oyster mushrooms, cut into 2 cm (¾ in) rounds

50 g (1¾ oz) fine green beans, cut into 4 cm (1½ in) lengths

50 g (1¾ oz) baby courgettes (zucchini), cut into 2 cm (¾ in) rounds

50 g (1¾ oz) carrots, cut into 2 cm (¾ in) cubes

100 g (3½ oz) potatoes, cut into 2 cm (¾ in) cubes

2 large mild red chillies

1 teaspoon chilli powder (optional)

1 teaspoon curry powder

200 ml (7 fl oz/scant 1 cup) coconut milk

½ teaspoon mushroom seasoning powder or 1 tablespoon nutritional yeast

½2 teaspoon sea salt

½ teaspoon sugar

100 ml (3½ fl oz/scant ½ cup) water or coconut water

20 g (¾ oz) Thai basil leaves

20 g (¾ oz) coriander (cilantro) leaves juice of ½ lime

Vejledning

In a deep frying pan (skillet) or a casserole dish (Dutch oven) with a lid, add the oil, shallots and garlic over a medium heat. Let them take some colour then add the turmeric, ginger and lemongrass. Let this fry for a few minutes until fragrant and then add all the vegetables, including the chillies and chilli powder (if using). Evenly sprinkle the curry powder all over. Let everything sit for 3 minutes or so and then stir to coat the vegetables with the curry powder. Pour over the coconut milk, season with the mushroom seasoning powder, sea salt, sugar and splash over the water to further steam the

vegetables. Mix well. Put a lid on and cook for

10 minutes.

To serve, remove the lemongrass and garnish

with the Thai basil, coriander and lime juice. This

is excellent with steamed jasmine rice or sticky

rice with mung beans.