Ingredients
- 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