Name: Vegan Thai curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 servings
Ingredients: 2 lemongrass stalks, tough outer leaves removed, core finely chopped; 5 spring onions chopped; handful fresh coriander chopped; 8 lime leaves; 2 tbsp tamari; 2 green chillies deseeded; thumb-sized piece ginger chopped; 2 aubergines roughly chopped; 1 red pepper roughly chopped; 2 tbsp coconut oil melted; 1 tbsp sesame oil; 250g green beans cut into thirds; 300ml vegetable stock; 400ml can unhomogenised coconut milk (cream only); 300g buckwheat noodles; handful cashew nuts; 4 tbsp desiccated coconut; 1 lime and finely chopped red chilli

An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal

Ingredients

2 lemongrass stalks, tough outer leaves removed, core finely chopped

5 spring onions chopped

handful fresh coriander chopped

8 lime leaves

2 tbsp tamari

2 green chillies deseeded

thumb-sized piece ginger chopped

2 aubergines roughly chopped

1 red pepper roughly chopped

2 tbsp coconut oil melted

1 tbsp sesame oil

250g green beans cut into thirds

300ml vegetable stock

400ml can unhomogenised coconut milk (cream only)

300g buckwheat noodles

handful cashew nuts

4 tbsp desiccated coconut

1 lime and finely chopped red chilli

Instructions

1 Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.

2 Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.

3 Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.

4 Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.

5 Meanwhile, cook the buckwheat noodles following pack instructions.

6 Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.