Main Vegan

Vegan Leek, Coconut & Coriander Thai Curry

Serves 2

Ingredients

2 tbsp veg oil

200g leeks

1 heaped tbsp red Thai curry paste

1 lemongrass stalk, lightly crushed

2 lime leaves, torn

50g mangetout

50g baby corn, roughly chopped

1 x 400g can coconut milk

200g tinned peeled new potatoes, drained and halved

Small bunch of fresh coriander, roughly chopped

Long grain rice, to serve

Method

Place a large pan on a high heat and add 1 tbsp veg oil. Finely slice the dark leafy end of the leeks and fry on a high heat for around 5 minutes until bright green and crispy. Remove from the pan and leave to drain on a piece of kitchen towel.

Turn the heat down and add 1 tbsp of veg oil to the pan. Add the curry paste and stir for 2 mins until fragrant. Slice the rest of the leeks into 1cm rounds and add to the pan along with the lemongrass stalk and torn lime leaves, and stir well. Add 150ml water to the pan, stir again and cook for a further 5 mins.

Add the mange tout, chopped baby corn, coconut milk and new potatoes to the pan, stir well and simmer for 5 mins. To serve, add the rice to a bowl, top with the curry, then scatter over the crispy green leeks and chopped coriander.