INGREDIENTS
- 1 Medium Onion
- 1/2 tbsp ginger and garlic paste
- 2 tsp Garam Masala
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 cup loosely packed fresh coriander (stems and all)
- 2 sticks lemongrass (white part only and use the zest of lime if can’t find lemongrass)
- 1/2 tsp vegan fish sauce (Optional)
- 1 tbsp Soy sauce
- 1tbsp brown sugar/2 tbsp maple syrup
- 2 tbsp vegetable oil
Rest of the ingredients
- 1 can coconut milk (400g)
- 1 cup veggie stock
- 1 tbsp lime/lemon juice
- 2-3 lime leaves
- 2 cans chickpeas (drained and washed)
- 150g Pumpkin about 3cm thick pieces (About 1½ cup)
- 150 button Mushrooms (Approx. 1½ cup)
- 100g eggplant 2-3 cm thick pieces (Approx. 1 heaped cup)
Method
- Blend all the ingredients for the Green Curry Paste in a blender until smooth. Add a splash of water if you needed to get the blending going.
- Heat the oil in a large and deep non-stick frying pan.
- Add the paste and cook for 5-7min on med-high heat, or until you see oil separating.
- Add pumpkin, chickpeas, veggie stock, coconut milk, lime leaves, lime juice, and sugar.
- Cover, bring to boil on high heat and then simmer for 10 min on med-low heat.
- Add mushrooms, and eggplants, cover and cook for further 5-6 min on med-low heat or until the pumpkin and eggplant are cooked.
- Taste and adjust salt if required.
- Serve hot with rice.