Makes 4 servings
3tbsp groundnut oil
250g cauliflower
250g carrots
250g courgettes
200g mushrooms
400ml unsweetened coconut milk
140ml stock
1½tbsp tamari
100g fine green beans
Handful coriander
Green curry paste:
2 stalks lemongrass
2 shallots finely diced
1½ limes, juice and zest of
3 green chillies
1tsp ground coriander
1tsp ground cumin
5 garlic cloves
55g coriander
4cm ginger, grated
Make the green curry paste: place all the ingredients in a food processor. Use 5 tbsp of the mixture to make the curry; keep the rest in the fridge for a couple of weeks or freeze it.
Toss the cauliflower florets in the hot groundnut oil for 2-3 minutes until they begin to brown all around and soften slightly. Add the chopped carrots and courgettes and repeat, then the shiitake mushrooms and sauté for a minute. Add the coconut milk and most of the stock, as well as 5 tbsp of the green curry mixture and the tamari then add the green beans. Simmer for a couple of minutes over a gentle heat then add the remaining stock. Stir gently for a couple of minutes then garnish with fresh coriander and serve with basmati or Thai jasmine rice.