Vegan red Thai curry

Serves 2

¼ cup each baby corn, green bell pepper, red bell pepper, yellow bell pepper, courgette, carrots, onions and mushrooms, all chopped

½ cup tofu

½ cup broccoli florets

½ cup lemongrass-celery juice (10-centimetre stalk each of lemongrass and celery mixed in water)

2 tbsp red curry paste

3 tbsp sesame oil

1 tsp ginger-garlic-green chilli paste

600ml fresh coconut milk

1 tbsp tamari sauce

1 tbsp white vinegar

2 tbsp grated jaggery

Salt to taste

Handful of fresh basil leaves

2 tbsp fresh coconut cream

1 red chilli, for garnishing

Method

Warm 2 tablespoons of oil, then add the ginger-garlic-chilli paste and stir for 3 minutes.

Add and stir-fry all the chopped vegetables for 10-12 minutes, then keep aside.

In the same pan, heat 1 tablespoon of oil, then add the red curry paste and stir for 7-8 minutes.

Add the lemongrass-celery juice and coconut milk, and stir for 2 minutes.

Pour in the tamari sauce, white vinegar, grated jaggery and salt. Cover and cook for 5 minutes on low heat.

Add the stir-fried vegetables, tofu and basil leaves, and simmer for 5 minutes on low heat.

Serving tips

Garnish with thinly chopped red chilli.

Serve hot with rice.