Lemongrass & Ginger Cambodian Style Curry
Quick and delicious lemongrass and ginger curry, flavours typical of Cambodian style curries. A stripped back version of a recipe but still tasty! Naturally vegan and gluten free.
Ingredients
Spices:
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 stalk of fresh lemongrass or two small dried
- 1/2 tsp salt
Veg:
- 1 thumb sized piece of grated ginger
- 3 cloves minced garlic
- 1 orange pepper cubed
- 1 courgette cubed
- 1 green chilli
- 6-7 cherry tomatoes
- 4-5 tenderstem stalks
- 60 g sugar snap peas
- 100 g cubed tofu / quorn
- 400 ml tin full fat coconut milk
Serve with:
- 180 g long grain rice
- 3-4 sprigs fresh coriander
- toasted cashew nuts
Instructions
- Start by heating a little olive oil in a pan then adding the spices and lemongrass to heat through (this helps release the aroma and flavour)
- Add diced pepper, courgette and chilli in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
- After the garlic has fried add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
- Grate in the ginger and stir through
- Add the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 3-4 minutes until softened
- Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
- You can eat this as a curry or serve with fluffy basmati rice