Vietnamese Veggie Curry
Ingredients
- 1 tbsp coconut oil
- 1 onion thinly sliced
- 1 red pepper sliced
- 1 carrot thinly sliced
- 2 tbsp medium curry powder
- 2 cloves of garlic crushed
- 1 thumb sized piece of ginger finely grated
- 2 lemongrass stalks smashed
- 1 bayleaf
- 160 g mushrooms quartered
- 1 can chickpea drained
- 15 g cornflour
- 400 ml vegetable stock
- 200 ml coconut cream
- 160 g sugar snap peas sliced
- 2 spring onions sliced
- 1 red chilli sliced
Instructions
- Melt the coconut oil in a large sauce pan, add the onions, red pepper and carrot and stir fry for a few mins until tender.
- Add the curry powder and cook out for 3-4 mins until fragrant then stir in the garlic and ginger.
- Next add the lemongrass, bayleaf, chickpeas and mushrooms. Then sprinkle in the corn flour and stir everything to coat it.
- Add the stock and bring to a gentle simmer, stirring regularly. Cook for 15-20 mins until all the vegetables are just tender.
- Remove the bayleaf and lemongrass stalk and stir in the coconut cream.
- Add the sugar snap peas and simmer for 2-3 mins more. Season to taste and serve topped with the spring onion and chilli.
