Vietnamese Veggie Curry
- 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)
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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.
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Add the curry powder and cook out for 3-4 mins until fragrant then stir in the garlic and ginger.
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Next add the lemongrass, bayleaf, chickpeas and mushrooms. Then sprinkle in the corn flour and stir everything to coat it.
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Add the stock and bring to a gentle simmer, stirring regularly. Cook for 15-20 mins until all the vegetables are just tender.
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Remove the bayleaf and lemongrass stalk and stir in the coconut cream.
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Add the sugar snap peas and simmer for 2-3 mins more. Season to taste and serve topped with the spring onion and chilli.
