Vietnamese Inspired Curry
Vietnamese Inspired Curry
I made this a little while ago and it’s one of the most popular recipes on my site. I didn’t have cauliflower so I swapped for 100g cavolo Nero and 2 chunky parsnips.
Ingredients:
Vegan/GF
Serve 4
whole cauliflower, cut into florets (350g) and keep the inner leaves
2.5 tbsp mild curry powder
6 tbsp sunflower oil
1 medium aubergine, cut into small 2cm cubes
1 large white onion, sliced julienne/lengthways
10 garlic cloves, diced or you can grate them
60g ginger, peeled and sliced
2 lemongrass sticks, outer layer removed, ends trimmed, bash both with the back of a knife
2 medium carrots, sliced into 1cm circles
1 tsp caster sugar
900ml hot vegetable stock
170g baby corn, sliced lengthways
1 tin of coconut milk (400ml)
3 baby pak choi, sliced lengthways
Handful fresh coriander, roughly chopped
1 spring onion, thinly sliced
Sea salt and black pepper
Squeeze of lime
Good pinch of dried chilli flakes, optional
For the shiitake stock:
15g dried shiitake mushrooms
3 tbsp soya sauce
Add dried mushrooms to a bowl and pour over newly boiled water over until just covered. Stir in the soya sauce. You should have at least 8 tablespoons worth of liquid or more.
Put the cauliflower into a bowl and sprinkle over 1.5 tablespoons of curry powder. Mix everything together.
Add the aubergine to a baking tray, dress in 1 spoon of oil, salt and pepper. Roast for 25mins into preheated 190c degree oven.
In a large saucepan, add the remaining oil and heat up. Add in onions and fry for 3mins before adding in the chopped ginger and garlic. Fry for 1 min and add in the carrots, sugar, leftover curry powder, lemongrass and pour in the hot vegetable stock. Bring to the boil and then down to a simmer for about 5mins until the carrots have softened.
Add in the cauliflower, leaves and scrape in all the curry powder. Bring to the boil again and down to a simmer for 4 minutes before adding in the baby corn, aubergine and cook for 2 mins.
Pour in the coconut, pak choi, 8 tbsp of the mushroom stock. Finely dice mushrooms and add. Season with salt, pepper and chilli flakes. Taste to check the seasoning. Serve with basmati rice, coriander and sliced spring onion on top.