3 lemongrass stalks, smashed & finely sliced
3 garlic cloves, crushed
3 small red chilies, chopped
1 tsp turmeric
2 tsp ground coriander
2-2½ tbsp vegetable oil
sea salt & freshly ground pepper
1 cup coconut cream
1 cup vegetable stock
1 tbsp soy sauce
juice of 1 lime
2 potatoes, peeled and chopped.
1-2 medium carrots, cut into chunks or roundels
1/2 cup peas
½ broccoli, cut into florets
8 button mushrooms, halved
1 zucchini, cut into chunks
a handful of spinach leaves, washed well
2-3 tbsp chopped fresh coriander
Process the red onion, lemongrass, garlic, chilies, ginger, turmeric and ground coriander with 2 tbsp veggie oil and seasonings to form a paste, adding more oil if needed.
Fry the curry paste in a wok (or large heavy-bottomed non-stick pan) until fragrant, stirring now and again.
Add the coconut cream, stock, soy and lime juice. Mix well and bring to the boil. Then turn down the heat and simmer for about 10 mins, stirring now and again, adding more liquid if needed.
At the same time, blanch the potatoes, carrots, broccoli and mushrooms in a large pot of lightly salted, boiling water until tender. Drain well.
Then add the drained veggies to the sauce together with the peas, zucchini and spinach. Toss well and briefly cook to wilt. Taste the sauce for seasoning.
Serve on a bed of steamed rice.
Any combination of veggies can be used.