Anna's best veggie meal for a meat eater ...
Blend all together in food processor
Heat a heavy based pot or wok with peanut oil.
Sauté shallots, ginger, garlic, chilli, lemongrass and curry paste for a few minutes until soft, don’t burn.
Add coconut milk and kaffir lime leaves and simmer for about 20 minutes for flavours to infuse and sauce to reduce a little.
Add squirt of fish sauce, lime juice and sugar to taste
Pumpkin and spinach:
Bake pumpkin (200C) in well oiled non stick baking tray until just cooked, but still firm.
Blanch spinach and drain.
Add pumpkin, spinach, water chestnuts to hot curry sauce and simmer until veg are totally heated through. Stir in fresh herbs at end.
Serve with jasmine rice
Note if your vegetarians won’t eat shrimp paste or fish sauce, the best substitute to add flavour is celery salt and half a vege stock cube.
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