Green Curry With Lemongrass

Serves 2 | Prep time: 15 mins | Cooking time: 35 mins

INGREDIENTS

Green Mix

• 2.5-3cm / 1″ of ginger
• 1 x fresh coriander bunch
• 2 x garlic cloves
• 1 x green capsicum
• 2 x tsp of coriander seeds
• 1 x lemongrass stem
• 5 x Kaffir lime leaves

Other Ingredients

• 1 Tbsp oil
• 2 x tsp of Massel (vegan) chicken-style seasoning diluted in 1.5 cups of stock
• 1 x 400g / 14.1oz can of coconut milk
• 1 x 350g / 12.3oz of firm tofu, cubed
• Broccoli, fresh shiitake mushrooms or your favourite vegetables
• 1 Tbsp of soy sauce
• 1 Tbsp of lime juice
• 1 Tbsp of brown sugar

METHOD

1. Blitz all the ‘green mix’ ingredients together in a blender until they are a soft puree.
2. Add 1 tablespoon of oil to a pan and fry green mix for 5-7 minutes, lower the heat and add stock and coconut milk. Simmer for 15-20 mins.
3. Then add your favourite vegetables to the sauce. I like to use broccoli and fresh shiitake mushrooms, other good alternatives are spinach, asparagus and cauliflower.
4. Add cubed tofu to the green mix with veggies and cook until heated through.
5. Mix in the soy sauce, lime juice and brown sugar to create a balance between the sweet, tangy and salty. Green chilli can also be added for a little bit more kick.
6. Serve over rice.