Veg and Lentil Thai green curry

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Prepare paste by blitzing all of the following for 10 seconds until smooth:

1 green chilli, deseeded

1 shallot

1” piece of fresh peeled and grated ginger

1 garlic clove

Small bunch fresh coriander, stalks included

Half stalk lemongrass (or 1tsp dried)

2 kaffir lime leaves (or grated zest of 1 lime)

1tsp crushed coriander seeds

Half tsp ground cumin

Half tsp crushed black peppercorns

1tsp Thai fish sauce or light soy sauce

1 tbsp olive oil

 

Prepare:

Rinse and slice 2” leek

Grate 1 carrot

Long slice 1 shallot

Rinse 1 white cabbage leaf, remove the spine, roll it up into a thin sausage shape and thinly slice

Small cube a half inch round of sweet potato

Rinse and cube a half inch round of aubergine

Lightly brush any debris and slice 1 chestnut mushroom, including the stalk

Rinse 2 baby sweetcorn

Remove the stalk from 1 cavolo nero leaf and roughly chop

1tsp of both red and green lentils in a small bowl

 

Cook the carrot, shallot, white cabbage and leek for 10 minutes in 1 tbsp hot oil and a pinch of salt over medium hob heat.

Add the sweet potato and cook for 5 minutes with a lid on.

Stir in the green curry paste and cook for 1 minute.

Add the aubergine, cavolo nero, mushroom and baby sweetcorn. Stir in 4 tbsp water and the lentils.

Add a lid and leave for 10 minutes on low / medium heat.

You can have boiled rice to serve but this is substantial for 1 person.

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