My favourite recipes are ones that aren’t too rigid and that you can chop and change.  As the legendary Ottolenghi says, if you don’t have a certain ingredient just substitute it or leave it out.  It’s all about finding out what works well.  Its probably why I’m not as good baker as I am cook as such as there’s much more of a science behind baking which I’m still trying to master.

As you can see on the ingredients list I have added in brackets other options that you could use, but at the end of the day- use completely different veg.  You could do carrots, aubergine and green beans for example.  Basically use whats in the fridge!  Obviously veg are best when organic and free of pesticides but this recipe isn’t restricted to organic only.

Ingredients

For the curry base;

Large bunch of coriander (parsley will also work with a less strong taste)

1 red chilli deseeded. (if you like less hot go for half)

1 inch piece of peeled ginger

1 garlic clove

1 bunch spring onion (I used half a white onion)

1 stick lemongrass halved lengthways (I have used grated lemon zest when no lemongrass)

Juice of 1 lime ( I have used lemon when I haven’t had limes indoors)

Olive oil

Sesame oil (don’t stress if you don’t have it)

Tamari (can use soya sauce. Tamari is gluten free)

For the curry;

1 tin coconut milk

200 ml of veg stock (I used 1 heaped tablespoon of Bouillon)

1 tbspn olive oil

half a large courgette (thick slices then in half again)

4 large broccoli florets (cut smaller)

6 chestnut mushrooms (cut into thick slices)

Cavolo nero (I used about 4 leaves stalky ends cut out.  Can use Kale or spinach)

2 nests of noodles (you can use rice noodles, egg, wholewheat or rice for GF option)

Method

Start by making your paste.

1- In a blender whizz up all ingredients adding a good lug of olive oil, a smaller splash of sesame oil, juice of the lime and Tamari to taste.  You can always add more Tamari so go easy to begin with but it adds the saltiness to the paste.  You will only need half of this paste.  Put in a sealed container in the fridge for up to 5 days.2- Put a large pan of water on to boil

3- Chop your veg and add the mushrooms, courgette and broccoli to a heavy based wok/rounded saucepan with the olive oil. Keep turning over till you get some colour on the mushrooms and courgettes (about 5 minutes on high)

4- Add your cavolo nero and stir for 2 minutes

5- Cook your noodles according to instructions (fine egg noodles will take 3 minutes in boiling water then rinse under cold water)

5- Add half of the curry paste to the veg and keep stirring for another few minutes.

6- Stir in the coconut milk and your veg stock. Let it simmer for a couple of minutes- you don’t want to overcook the broccoli and cavolo; there should be a slight crunch to get a variation of texture.7- Taste and use Tamari and lime juice to flavour.

8- Place noodles at the bottom of your bowl and use a ladle to pour the curry over.

9- Voila!