The beauty with a curry like this is that you can add virtually any vegetable you like and the rich, flavour-packed sauce is what brings it all together to make one magnificent meal.
You will need
- 2 teaspoons rice bran oil
- 1 teaspoon sesame oil
- 1/2 cauliflower, cut into bite-sized florets
- 1 carrot, julienned or very thinly sliced
- 1 head of broccoli, cut into bite-sized florets
- 6–8 cups delicate greens (such as wombok cabbage or bok choy), cut into 3 cm pieces
- 1/2 red capsicum, seeded and cut into thick slices
- 1 teaspoon finely grated fresh ginger
- Zest of 1/2 lemon
- 200 g snow peas or sugar snap peas
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1/3 cup roughly chopped coriander (optional)
- 4 kaffir lime leaves, very finely shredded, to garnish (optional)
- 1 lemon or lime, cut into wedges, to serve
Red Curry Sauce
- 1 tablespoon vegan red curry paste
- 1 cup coconut milk
- 1/2 cup vegetable stock (or water)
- 4–6 kaffir lime leaves, very finely shredded
- Juice of 1 lemon
15 mins to prep
25 mins to cook
To make the red curry sauce, warm a heavy-based saucepan over medium heat, then add the curry paste. Let it fry, stirring occasionally, for 1 minute, before adding 1/2 cup of the coconut milk. Stir well, then let the mixture simmer and reduce for about 5 minutes, stirring occasionally to make sure it doesn't stick.
Add the remaining coconut milk, the stock and lime leaves, and mix well. Reduce the heat to a low simmer and let the sauce bubble away and thicken while you prepare the veggies. Just before you are ready to serve, stir in the lemon juice.
Heat a wok over medium–high heat. When it is hot, add the rice bran and sesame oils. Add the cauliflower and carrot and cook for about 2 minutes, stirring constantly to make sure the cauliflower florets cook evenly. Now add the broccoli and continue to stir. When the broccoli, carrot and cauliflower are tender, but not too soft, add the cabbage or bok choy, capsicum, ginger, lemon zest and snow peas. Toss well to combine, and fry for a mere minute or two, until the cabbage is just wilted and the peas have turned bright green, but still retain a bit of bite.
Immediately remove from the heat and sprinkle with the vinegar.
Serve with steamed brown rice or noodles, drizzled with the red curry sauce, sprinkled with chopped coriander and shredded lime leaves if desired, with a lemon or lime wedge on the side.