Coconut Lemongrass Curry with Cauliflower & Zucchini

Ingredients

• 2 garlic cloves, cut into quarters
• 1 long red chilli, seeds removed and cut into quarters (for a mild level of spiciness)
• 2 lemongrass stalks, ends removed and roughly chopped
• 1 Tbsp grated fresh ginger
• 1 1/2 Tbsp peanut oil
• 1 medium brown onion, chopped
• 1/2 large head of cauliflower, cut into florets
• 1 small zucchini, cut into long strips
• 1/2 red capsicum, sliced into 0.5cm / 0.2″ wide strips
• 2 tsp ground turmeric
• 1/4 tsp ground chilli
• 400mL / 13.5fl oz coconut milk
• 250mL / 8.45fl oz vegetable stock
• 1 1/2 Tbsp tamari
• 3 tsp maple syrup
• 5 small curry leaves
• 2 1/2 Tbsp arrowroot or tapioca starch
• Juice of 1 lime
• Fresh coriander leaves
• Tamari almonds, or roasted almonds, crushed
• Rice (preferably black or brown)
• Poppadums