PALEO, VEGAN, GLUTEN FREE & DAIRY FREE
Its ideal for quick family dinners and one you'll find yourself always coming back to. Enjoy!
| || |
The Curry Paste
6 cloves of garlic
4cm piece of ginger
3 chilli peppers (leave the seeds in if you like it extra spicy)
handful coriander leaves & stalks(leave some for garnish)
3 stalks of lemongrass
2 tablespoons of cumin
2 tbls water
2 red onions
1 head of cauliflower
1x400g tin of chickpeas
bunch of spring onions
3 vegetable stock cubes
1x400ml tin light coconut milk
Soften the onion in a large wok pan with a little oil (I used coconut, but any bland oil will do).
Add the cauliflower to the wok and cover with a lid for 5 minutes until the cauliflower is nicely steamed.
Next throw in the mushrooms, chickpeas and mangetout and allow everything to cook for a further 3/4 minutes.
Transfer all the cooked vegetables to a bowl.
In the same pan(there is no need to clean it), cook the curry paste with a little oil on medium heat for 5 minutes. Add the coconut milk, crumble in the stock cubes and pour in 400ml of boiling water.
Allow everything to reduce for 10 minutes or so until the sauce has thickened slightly.
Add the vegetables back into the now reduced curry sauce and allow to simmer for a further 10 minutes.
To finish add the juice of 1 lime, sprinkle over some coriander and the spring onions.
Serve with a bowl of steamed fluffy brown rice and a few lime wedges.