AuthorJen BookerDifficultyIntermediateRecipe from Bosh. Great midweek meal and plenty of leftovers for lunch
-Paste
1 tsp ground coriander
1tsp chilli powder
2 tsp turmeric
2 stalks lemongrass (chopped) or 2 tsp puree lemongrass
5 cloves garlic
5cm piece of ginger
2 shallots
4 chillis (Seeded)
Handful of coriander
-Main
1 tbsp coconut oil
1 can coconut milk
1 ltr veg stock
1 cup shiitake mushrooms
1 cup baby sweetcorn
1 cup mange tout
1 cup purple sprouting broccoli
1 cup cooked butternut squash
3 sliced spring onions
3 tbsp soy sauce
1 tbsp coconut sugar
2-3 sheets of rice noodles
Sesame seeds to garnish
1
Roast diced squash in oil on 200 degrees for 25 mins
2
Blend all paste ingredients until smooth
3
Add 1 tbsp coconut oil to a large frying pan and heat
4
Add paste for 3 minutes
5
Add coconut milk and stir until mixed
6
Add stock, all veggies, soy sauce and sugar
7
Cook until veg are softening
8
Add the rice noodles for 5 minutes
9
Service with sesame seeds
Ingredients
-Paste
1 tsp ground coriander
1tsp chilli powder
2 tsp turmeric
2 stalks lemongrass (chopped) or 2 tsp puree lemongrass
5 cloves garlic
5cm piece of ginger
2 shallots
4 chillis (Seeded)
Handful of coriander
-Main
1 tbsp coconut oil
1 can coconut milk
1 ltr veg stock
1 cup shiitake mushrooms
1 cup baby sweetcorn
1 cup mange tout
1 cup purple sprouting broccoli
1 cup cooked butternut squash
3 sliced spring onions
3 tbsp soy sauce
1 tbsp coconut sugar
2-3 sheets of rice noodles
Sesame seeds to garnish
Directions
1
Roast diced squash in oil on 200 degrees for 25 mins
2
Blend all paste ingredients until smooth
3
Add 1 tbsp coconut oil to a large frying pan and heat
4
Add paste for 3 minutes
5
Add coconut milk and stir until mixed
6
Add stock, all veggies, soy sauce and sugar
7
Cook until veg are softening
8
Add the rice noodles for 5 minutes
9
Service with sesame seeds