Creamy Coconut Yellow Curry - Gaz Oakley

Ingredients

• 1 tsp Ground Cumin
• 1 & 1/2 tsp Ground Coriander
• 1 tsp Sea Salt
• 4 Garlic Cloves, peeled
• 1 Lemon Grass Stem, Woody part bashed and the rest cut small.
• Thumb size Piece of Ginger
• Juice of half a Lime
• 2 Yellow/Green Chillis
• 3 tbs Ponzu
• 2 tsp Turmeric
• 2 tbs Maple
• 2 tbs Sesame Oil
• 1 Large Red Onion, peeled cut into wedges
• 2 cups/500ml Vegetable Stock
• 1 Can Coconut Milk
• 1 tbs Miso Paste
• 1 tbs Tahini
• 1 Bunch Chard (stem separated and chopped small) or Greens of your choice
• 1 cup/200g Mange-tout or Sugar Snap Peas
• 1 block Tempeh, crumbled into small pieces
• 1 tbs Tomato Puree/Ketchup
• 2 tsp Dried Mild Chilli Flakes/Gochugaru (Korean Chilli Flakes)
• 2 tbs Maple Syrup/Agave Nectar
• Handful Fresh Coriander, chopped fine
• 3 tbs Soy Sauce/Ponzu
• Noodles
• Fresh Thai Basil
• Fresh Coriander
• Lime Wedges
• Roasted Peanuts (optional)