Sugar Snap Peas, Baby Corn & Carrot Curry.
2 x 10cm lemongrass stalks
4 cloves garlic
2 fresh long red chillies coarsley chopped
4 cm fresh ginger thinly sliced
4 kaffir lime leaves thinly sliced
1 Tbsp tamarind paste
2/3 cups coconut milk
2 carrots thinly sliced
6 baby corn
Handful sugar snap peas
1 Tbsp lime juice
1 can crushed tomatoes
Blend lemongrass, garlic, ginger, lime leaves, tamarind paste and water until mixture forms smooth paste.
Heat oil in a saucepan and add paste. Cook for 3 minutes until fragrant. Add tomatoes and coconut milk and cook on low heat for 10 minutes. Add carrot, corn & peas until tender.
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