This weeks recipe came recommended by Rosie’s Mum – an avid cook and vegan – who regularly sends recipe suggestions of new and interesting flavours and dishes. Rosie says hers didn’t quite look like this but wasn’t that far off and tasted fantastic!
What you will need:
For the coconut curry base
- 1 can thick coconut milk
- 2 tbsp chickpea flour
- 1 inch ginger (chopped)
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 1/2 tsp coriander powder
- 1 tsp curry powder (optional)
- 1 tsp soy sauce
- 1/2 tsp lemon juice
- 1 1/2 cups vegetable broth
- 1 tbsp oil
- 2 stalks lemongrass
- salt to taste
For the toppings
- 1/2 cup sauteed vegetables (chopped)
- I just used what I had in the fridge which worked quite nicely – cauliflower, green pepper, spring cabbage, carrots and some frozen sweetcorn
- Noodles of your choice (add as many as you want)
- Roasted peanuts (handful)
- Fresh cilantro (chopped)
- Green chilli (chopped) (optional)
- Fried or baked noodles (optional – I didn’t have any so didn’t add)
- Crushed tortilla chips (optional – also didn’t add but mostly because it didn’t appeal..)
- Lemon or lime wedge
Method
- Heat the oil in a large wok. Add ginger and chickpea flour and stir to combine. Cook for 2 minutes, stirring continuously. Slowly add the vegetable broth and coconut milk and keep stirring to avoid lumps.
- Add lemongrass, soy sauce, salt, and spices and simmer for 20 minutes. Finish with lemon juice and cilantro.
- To serve: arrange your vegetables and cooked noodles. Top with hot coconut broth, then garnish with your chosen toppings.