An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal
Prep:10 mins
Serves 3
2 lemongrass stalks, tough outer leaves removed, core finely chopped5 spring onions, choppedhandful fresh coriander, chopped8 lime leaves2 tbsp tamari2 green chillies, deseededthumb-sized piece ginger, chopped
STEP 1Heat 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.STEP 2Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.STEP 3Heat 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.STEP 4Add 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.STEP 5Meanwhile, cook the buckwheat noodles following pack instructions.STEP 6Add 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.
