Lemongrass Rainbow Veg Curry - Lucy & Lentils

Name: Lemongrass Rainbow Veg Curry - Lucy & Lentils
Total time: 30 min
Ingredients: 1 1/2 tsp ground cumin; 1 1/2 tsp turmeric powder; 1 stalk of fresh lemongrass (or two dried lemongrass stalks); 1 tbsp coconut oil (or olive oil); 1 thumb sized piece of grated ginger (or finely chopped); 3 cloves minced garlic; 1 orange bell pepper (diced into large chunks); 1 courgette (diced into large chunks); 1 green chilli (finely chopped); 6-7 cherry tomatoes (halved); 4-5 tenderstem stalks; 60 g sugar snap peas; 100 g diced firm tofu/ quorn of vegan 'chicken pieces' (diced tempeh will also work); 400 ml tin full fat coconut milk; 1/2 tsp salt; 200g g long grain rice (You want around 400ml water for boil); fresh coriander; handful toasted cashew nuts

lucyandlentils.co.uk

This quick curry can be on the table in less than 30 minutes. I've tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it'll still be a...

View full recipe on lucyandlentils.co.uk

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Ingredients

1 1/2 tsp ground cumin
1 1/2 tsp turmeric powder
1 stalk of fresh lemongrass (or two dried lemongrass stalks)
1 tbsp coconut oil (or olive oil)
1 thumb sized piece of grated ginger (or finely chopped)
3 cloves minced garlic
1 orange bell pepper (diced into large chunks)
1 courgette (diced into large chunks)
1 green chilli (finely chopped)
6-7 cherry tomatoes (halved)
4-5 tenderstem stalks
60 g sugar snap peas
100 g diced firm tofu/ quorn of vegan 'chicken pieces' (diced tempeh will also work)
400 ml tin full fat coconut milk
1/2 tsp salt
200g g long grain rice (You want around 400ml water for boil)
fresh coriander
handful toasted cashew nuts