Vegan Thai curry

• lemongrass2

  stalks, tough outer leaves removed, core finely chopped

• spring onions↗5

  chopped

• corianderhandful fresh

  chopped

• lime leaves8
• tamari↗2 tbsp tbsp
• green chillies↗2

  deseeded

• ginger↗thumb-sized piece

  chopped

• aubergines↗2

  roughly chopped

• red pepper↗1

  roughly chopped

• coconut oil↗2 tbsp tbsp

  melted

• sesame oil↗1 tbsp tbsp
• green beans↗250g g

  cut into thirds

• vegetable stock↗300ml ml
• coconut milk↗400ml can unhomogenised ml

  (cream only)

• noodles300g buckwheat g

  buckwheat

• cashew nuts↗handful
• desiccated coconut↗4 tbsp
• lime↗1

  and finely chopped red chilli

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.

2. 2

   Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.

3. 3

   Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.

4. 4

   Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.

5. 5

   Meanwhile, cook the buckwheat noodles following pack instructions.

6. 6

   Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.