Thai Green Curry – It’s Vegan. | from a Fearless Cook

Ingredients

• 1 Onion, medium, cut
• 2-3 Green Chilli,
• 2-Inch Piece Ginger,
• 4-6 cloves Garlic,
• 3 tbsp Lemongrass, chopped
• A Handful (15 grams) Coriander Leaves,
• 10-15 Fresh Thai Basil Leaves,
• 2 tsp Coriander Seeds,
• 1 tsp Cumin Seeds,
• 1/2 tsp Black Pepper,
• 1 tsp Salt,
• Water, as needed to blend
• 2 tbsp Cooking Oil,
• 1 cup Mushrooms, sliced
• 1/3 cup Carrot, cut into small pieces
• 1/3 cup French Beans, cut
• 1/2 cup Zucchini, cut into small pieces
• 1/2 cup Mixed Bell Pepper, cut into small pieces
• 100 g Tofu, cut into cubes
• 1 1/2 to 2 cups Coconut Milk,
• 1/2 to 1 cup Vegetable Broth,
• A dash Lemon Zest,
• 1 tbsp Lemon Juice,
• 1/4 cup Spinach Puree,
• 2 to 3 tbsp Spring Onion Greens,
• A Few Fresh Basil Leaves,
• A Few Fresh Mint Leaves,
• Salt, to taste