Thai Vegetable Curry

Vegan

This delicious recipe that we’ve adapted from Catherine Mason’s wonderful Veg book is well worth the effort, but remember, if you are short of time, use a ready made veggie Thai sauce such as Geo or Go Organic, available from Tesco, Sainsbury’s and other good supermarkets and health stores.

Serves:

Ingredients:

Curry paste (skip if using ready made sauce!)

This will store in fridge for a few days in screw top jar. It will also freeze.

* 1 level tsp coriander seeds
* 1 level tsp cumin seeds
* 6 black peppercorns
* 15 hot green chillies, the larger type, halved, deseeded and washed
* 2 talks lemon grass, chopped
* 3 shallots or small onions, coarsely chopped
* ½ tbsp peeled, chopped fresh ginger root
* 4 Kaffir lime leaves, chopped
* ½tsp grated lime rind
* 1 tsp coriander root, chopped (optional)
* 1 level tbsp sugar
* 1 level tsp salt
* 2 tbsp groundnut (peanut) oil

Method:

1. Roast coriander and cumin seeds by dry-frying in a saucepan over a moderate heat, shaking pan from time to time until they colour slightly and release aromas.
2. Grind seeds and peppercorns to a fine powder using an electric grinder or pestle and mortar
3. Put ground spices and all other ingredients in food processor and whiz to a smooth paste. You may need to stop and scrape sides of bowl a couple of times
4. If you don’t have a processor, pound everything together in a large pestle and mortar until smooth.

Curry