Thai Vegetable Curry | Vegan Recipes | Veganuary

Ingredients

• FOR THE CURRY PASTE:
• 2 shallots, roughly chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon freshly grated ginger
• 1 stick lemongrass, finely chopped
• 2 green chillies, deseeded and chopped
• zest of 1 lime
• small bunch fresh coriander
• FOR THE CURRY:
• 1 tablespoon sunflower oil
• 1 small aubergine, cut into chunks
• 1 red pepper, deseeded and cut into dice
• 8 chestnut mushrooms, halved (or quartered if large)
• 400ml can coconut milk
• 6 okra, cut on the diagonal into 3 pieces
• 8 baby corn, cut on the diagonal into 3 pieces
• 150g canned bamboo shoots, drained
• 1 handful of sugar snaps, cut in half on the diagonal
• 2 handfuls of bean sprouts
• soy sauce
• palm or soft light brown sugar to taste
• TO SERVE:
• fresh coriander leaves
• jasmine rice
• lime wedges