Thank you to the Pretty Edible Stylist for sharing this delicious vegan recipe – perfect for warming up in January!
One of my kitchen-saviours for when time is tight? Garlic, ginger and lemongrass you can buy ready-chopped or as a paste in jars. So handy for everyday cooking as they save so much time and effort in the kitchen. You can also find red chilli this way but I’m quite particular about the pleasure eating the fresh stuff brings! (If you do decide to use the jar method, 1 teaspoon from each please) I have added a quick and simple recipe for vegan red curry paste below incase you find it challenging to find a store-bought version. However there are quite a few on the market now and here in the UK I can recommend Thai Taste which is available in most supermarkets like here.
Serves 4-6
1 tbsp olive or coconut oil
1 large garlic clove, crushed
2-3cm fresh root ginger, grated
1 lemongrass, finely chopped
1 large red chilli, finely chopped, plus extra for serving if you wish
3 tbsp good quality red curry paste (see introduction above)
250g BIancoli tenderstem cauliflower, chopped into short lengths
200g kalettes, larger sprouts sliced in half
1 red pepper, chopped into chunks
100g pak choi, leaves removed
1 tbsp fish sauce (to make this vegan-friendly, substitute with 1 tbsp soy sauce and a pinch of sea salt)
1 x 400ml tin of coconut milk
1 x 400g tin green lentils, drained
1 x 400g tin chickpeas, drained
a large handful of fresh coriander, roughly chopped or thai basil leaves – plus extra to serve
a squeeze of lime, plus 1 lime, sliced to serve
1. Heat the oil in a large pan, then add the garlic, ginger, lemongrass and chilli and cook for one minute before adding the curry paste. Stir for a couple of minutes, then add the cauliflower, kalettes, pepper and pak choi.
2. Add the fish sauce, coconut milk, lentils and chickpeas. Cook on a simmer for 5-6 minutes, or until the vegetables are tender. Stir in the coriander with a squeeze of lime and season to taste with pepper. Add 100ml water at a time if you feel the dish needs more liquid.
3. Serve with brown basmati rice or similar, extra fresh coriander, chopped chilli and lime wedges.
Recipe, Photography & Styling: Natalie Seldon
Follow me on instagram @prettyediblestylist
Vegan Red Curry Paste
3-4 red chillies, roughly chopped
4 tsp coriander seeds
2 tsp cumin seeds
3 stems lemongrass
2 tsp fresh ginger
4 large cloves garlic
zest and juice of 2 limes
2 tbsp tomato paste
2 tbsp soy sauce
1. Toast the coriander and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently. Grind up in a pestle and mortar afterwards.
2. Place all ingredients into a food processor and blend until you have a chunky paste.
3. Store in an airtight container in the fridge for up to 1 week, or freeze in 4 tbsp portions for up to 3 months.
