Serves 4
For the curry paste:
½ large onion, roughly chopped
1 red chili, roughly chopped
1 garlic clove, roughly chopped
1 lemongrass stalk, bashed and roughly chopped
1 thumb-sized piece of ginger, peeled and roughly chopped
Handful of coriander (about 20g)
1 tsp cumin, ground
3 ½ tbsp coconut oil
For the curry:
2 red peppers, deseeded and cut into bite-sized chunks
2 courgettes, halved lengthways and sliced into chunky half moons
Olive oil
1 tbsp coconut oil
2 x 400g tins of coconut milk 1 tbsp tamari
Handful of mange tout (about 50g0
Handful of fresh coriander, chopped
Salt
Method:
- Preheat the oven to 240 degrees Celsius (fan at 220 degrees Celsius)
- Place all of the paste ingredients in a food processor and blitz until smooth.
- Place the peppers and courgettes into a baking tray with a pinch of salt and drizzle of olive oil. Roast for 10 minutes until they have lost their raw look but still have a slight crunch, then remove and leave to one side.
- Next, place the coconut oil in a heavy-based pan over a medium heat. Once hot, add the curry paste and cook for 5 minutes until soft. Add the coconut milk and tamari and bring to the boil – then lower the heat and simmer for 5 minutes. Remove from the heat and blitz using a hand blender, then pass through a sieve to remove any unwanted bits (if needed). Place back onto a lower heat and add roasted veggies and mange tout and cook for a final 5 minutes. Try not to overcook the curry – the sauce only needs this short cooking time and there is a chance that it could form a layer of oil on the top if you cook it for longer and reduce it too much.
- Sprinkle with some chopped coriander to serve.
Source: Deliciously Ella, The Plant-Based Cookbook, Page 174/175
