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)
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.
