Ingredients

Ingredients (use vegan versions):

2 chopped onions fryed in 3 tablespoon of non-hydrogenated vegan margarine or olive oil
2 cloves of garlic
3 bay leaves
2 lime leaves
lime juice
a little ginger
peice of tamarind
3-4 bits of galangal
1 tablespoon green curry paste (ready made at asian groceries or even supermarkets sometimes)
1 teaspoon of brown vegan mustard seeds,
Soy sauce
1 1/2 teaspoon of ground coriander
2 teaspoon of tumeric
2 tins of coconut cream
any hard veggies left in the fridge such as carrots, green beans.
any soft veggies like button squash, zucchini or leek

Directions:

fry onions, garlic, ginger,curry paste,mustard seeds, coriander,cumin and tumeric in a big pot then add coconut cream, galangal, bay leaves, lime leaves. In a little bowl, cover tamarind in boiling water, let sit 5 minutes then strain through seive into the curry. Simmer for 8 mins - the curry gets better the longer it simmers - but watch not to overcook the veggies. Start adding hard veggies. Top up with water and add 1-2 vegetable stock cubes as you go along, then add shorter cooking ones. When you have the necessary amount of juice, add soy sauce and lime juice. Serve on jasmine rice

Serves: 4

Preparation time: 30 minutes