Vegan Thai curry

An smooth vegan model of a Thai noodle curry, full of veggies, coconut milk, chilli and spices to make a flavoursome, warming own family meal.

INGREDIENTS

• 2 tbsp tamari
• 2 green chillies, deseeded
• 5 spring onions, chopped
• handful fresh coriander, chopped
• 2 lemongrass stalks, tough outer leaves removed, core finely chopped
• 8 dried kaffir lime leaves
• thumb-sized piece ginger, chopped

For the curry :

• 2 tbsp coconut oil, melted
• 300ml vegetable stock
• handful cashew nuts
• 4 tbsp desiccated coconut
• 400ml can unhomogenised coconut milk(cream only)
• 300g buckwheat noodles
• 2 aubergines, roughly chopped
• 1 red pepper, roughly chopped
• 1 tbsp sesame oil
• 250g green beans, cut into thirds

To serve :

• 1 lime and finely chopped red chilli

INSTRUCTIONS

1. warmness oven to 200C/180C fan/ gasoline 6. To make the curry, toss the aubergines and crimson pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 minutes until they're softened.
2. meanwhile, make the paste. placed all of the substances in a food processor and mix till smooth.
3. warmth the sesame oil and final coconut oil in a frying pan or wok. upload the paste and fry for 1-2 minutes, then stir inside the inexperienced beans and fry for every other 1-2 minutes.
4. add the vegetable stock, mixing nicely, observed through the roasted greens and the solid coconut cream from the pinnacle of the can of coconut milk. supply it all an amazing stir, carry to the boil, then permit it to simmer for 4-five mins.
5. meanwhile, cook the buckwheat noodles following % instructions.
6. upload the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, pinnacle with the curry, squeeze over some lime juice and garnish with crimson chilli.