This healthy and delicious recipe is easy to adapt—just use whatever's in season or lying around in your fridge and you're good to go!
Lemongrass Coconut Curry
2 tablespoons oil
1 head broccoli, chopped
1 red capsicum, chopped
1 large onion, chopped
2 cups French beans, chopped
2-3 lemongrass stalks, outer layer removed
3 carrots, peeled and chopped
2 cups mushrooms, cut in quarters
2 tablespoons ginger paste
1 teaspoon turmeric powder
4 cloves of garlic, minced
Juice of 1 lime
600ml coconut milk
2 cups vegetable stock
2 tablespoons curry powder
Salt and pepper, to taste
Add the oil to a large saucepan, let it get hot on medium heat. Add all the minced garlic and ginger to the oil, saute for 1 minute till fragrant. Add the turmeric powder and chopped vegetables, and cook for 5-7 minutes, stirring occasionally.
Stir occasionally for about 5 minutes.
Add the lemongrass, coconut milk, and vegetable stock and bring to a boil. Lower the flame, cover, and let it simmer for 30-35 minutes or until all the vegetables are cooked.
Remove lemongrass stalks using tongs, and garnish with any herbs you'd like. Serve hot, over rice or noodles.
Convert this into a meat-based dish by adding chopped pieces of boneless chicken. Fry the chicken for 4-5 minutes before adding the vegetables.