Ingredients

  • 1 tbsp vegetable oil
  • 1 lemongrass stalk, bottom third and outer layer discarded
  • 2 banana shallots, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tbsp coriander stalks, plus leaves chopped for garnish
  • 1 tbsp ginger, roughly chopped
  • 2 bird's eye chillies
  • 1 lime, zested
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 400ml coconut milk
  • 1½ tsp ground turmeric
  • 200ml vegetable stock, made with ½ stock cube
  • 200g baby aubergines, quartered lengthways
  • 1 large courgette, halved lengthways and cut into 1cm pieces
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 200g sugar snap peas
  • 1 red pepper, finely sliced
  • 200g quinoa, rinsed
  • 1 lime, ½ juiced, ½ cut into wedges
  • 20g coconut flakes, toasted

Method

  1. 1

    Place the vegetable oil, lemongrass, shallots, garlic, coriander stalks, ginger, chillies, lime, cumin and ground coriander in a mini food processor and bllitz until fairly smooth. 

  2. 2

    Place a large pan over a medium heat and scoop out 2 tbsp solid coconut milk. Add this to the pan and stir until melted, then add the curry paste and turmeric and cook for 3 minutes until fragrant. Add the remaining coconut milk with the vegetable stock, aubergine, courgette, fish sauce and palm sugar. Bring to a simmer and cook for 5 minutes, then add the sugar snap peas and red pepper and cook for a further 10 minutes. 

  3. 3

    Meanwhile, bring a medium pan of water to the boil. Add the quinoa and cook for 15-18 minutes, until just cooked but still retaining a bit of bite. 

  4. 4

    Stir the lime juice through the curry, adding more if needed, and garnish with the chopped coriander. Divide the quinoa between 4 bowls and top with the curry, garnishing with the coriander, coconut flakes and lime wedges. 

Nutritional Details

Each serving provides
  • Energy 2072kj 495kcal 25%
  • Fat 27.8g 40%
  • Saturates 19.3g 97%
  • Sugars 17.0g 19%
  • Salt 2.63g 44%

% of the Reference Intakes

Typical values per 100g: Energy 368kj/88kcal

Each serving provides

42.5g carbohydrate 9.0g fibre 13.7g protein

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