Vegan Thai green curry

Ingredients

• 2 green chilies (seeds removed)
• 2 stalks lemongrass (remove the outer leaves, only use the soft middle)
• 2 garlic cloves
• 1 tsp cumin
• 6 dry kaffir lime leaves
• 3 small shallots (or 1.5 regular sized)
• 2 cm piece of ginger
• some fresh coriander, stems included
• juice from 1/2 lime
• 1 tsp soy sauce
• 1 tsp vegetable oil
• 800 ml coconut milk (2 tins)
• 2 carrots, sliced into thin discs
• 1 broccoli, cut into florets
• 1 aubergine, diced
• 1 yellow pepper
• 50 g frozen spinach
• 3 tbsp curry paste (unless making the one above)
• rice or noodles, to serve
• fresh coriander, lime and chili, to serve

Instructions

1. 1

   Peel and roughly chop all ingredients for the curry paste. Add to a food processor, and process until very finely minced or smooth. Set aside for later.

2. 2

   In a large pot, heat up a teaspoon of water or oil, and add diced aubergine. Cook for a few minutes until it softens.

3. 3

   Add carrots, yellow onion and broccoli. Stir to combine and sautee for 2 minutes, until the vegetables have warmed slightly.

4. 4

   Pour coconut milk over the vegetables, and add the curry paste. Cover with a lid, and leave to cook for a few minutes. Taste the sauce, and add salt, pepper or more curry paste if necessary. Add the frozen spinach.

5. 5

   Cook until the vegetables have reached your desired texture. It will need about 4-5 minutes if you want your vegetables a bit crunchy, or about 12 minutes if you want them all really soft and mushy. It's up to your preference!

6. 6

   Serve with cooked rice or noodles