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June is such a fabulous month for seasonal veggies!
Mangetout, peas, spring onions, watercress, rocket and broad beans are all coming into season in the UK… Choose your favourite ‘shades of green’ for this easy Thai curry.

Vegan Curry
Vegetarian Week has been and gone and I really hope you’ve enjoyed the daily recipe posts and have felt a little inspired too.

While thousands flocked to Vegfest in Bristol to celebrate all things vegan and vegetarian, we were making our way to Germany for two weddings. My cousin Margit got married first, followed one week later by my school friend Dani whom I’ve known for 26 years! Two gloriously sunny days for two great couples!

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With my school friends Alice and Dani.

I will report a little bit more about the vegan food options at both weddings soon (yes, delicious vegan options at both weddings!).
One of the main courses was a flavourful Thai Curry. To reminisce about our German family adventure I’d like to share my own version of this recipe with you today. It’s great with any mix of veggies you have in your fridge and makes the perfect celebration meal… Fact!

Yellow Thai Curry

Serves 4

Vegan Curry 2

750g of lightly steamed seasonal veggies
3 sliced spring onions
1 tbsp vegetable oil
2 tsp mild curry powder
½ tsp turmeric
3 cloves garlic, crushed
1 stick of lemongrass, sliced in half
a thumb-sized piece of ginger, grated
1 can (400ml) light coconut milk
2 tbsp line juice
½ tsp brown sugar

Choose a large sauté pan and gently fry the spring onions in a little oil. Add the curry powder, turmeric, crushed garlic, lemongrass and grated ginger. Stir continuously for 3-4 minutes until the spices are fragrant. Pour in the coconut milk along with the lime juice and brown sugar.
Season with salt, some crumbled vegetable stock cube (or bouillon powder) and chilli to taste. Now add your veggies and simmer over a gentle heat for another 5-10 minutes. You may need to add a little extra stock and adjust the seasoning.

For a family meal, you can start this off as a mild curry and serve with fresh chilli slices or cayenne pepper at the table.

LR Curry Noodles
This recipe was first published in Vegetarian Living Magazine (June 2014 issue). Best Publication in the Vegfest awards and a throughly enjoyable read… click here for more info. 
It’s such a tasty curry, I’m actually going to bring this to the VVLP to share.

When was the last time that you ate outstanding food that really ‘exceeded your expectations’? Maybe at a wedding or a work’s conference or even a quick bite on the go? I’d love to hear all about your unexpected finds.

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