This is an easy vegan staple, as long as you have the paste and coconut milk then you can any veg and protein in you want!
Ingredients
(Serves 2 – without rice)
For The paste
1 stick lemongrass
6 cloves of garlic
4 spring onions
4 lime leaves (more if you want)
1 inch of fresh ginger
2 red chillis
1 bunch of coriander
1 tbsp soy sauce
2 tbsp coconut oil
Water or coconut milk to help blend
For The Curry
1 Can of coconut milk
200g tempeh
2 sticks of dried tofu
¼ broccoli
1 bok choi
½ red pepper
4 baby sweet corn
1 big tomato
1 courgette
Step 1
Chop all the ingredients for the paste, chuck it in the blender and blitz until smooth. You may need to add more water to help blend.
Step 2
Put a pan on medium heat, add a little oil and add the diced tempeh. Then add the curry paste and heat for 1-2 minutes. Next add in the coconut milk.
Step 3
Add dried tofu to pan and all chopped vegetables (and any more vegetables you want to chuck in) and simmer for 15-20 mins.
Step 4
Serve up with rice, or on its own with a sprinkle of coriander, lime zest, sesame seeds and spring onion.
