Evening
entertaining
Serves
4 vegan
Ingredients
1/2
medium onion
2 cloves garlic, chopped
1/2 stalk lemon grass, very finely chopped
5cm fresh ginger, grated
50g red pepper, chopped
1tsp cumin
1tsp ground coriander
1/2 tsp tumeric
1/2 tsp hot chilli powder (depending on taste)
1/2 tsp cinnamon
1 tsp castor sugar
1tbsp ground nut oil
2tbsps water, if required
175ml cocnut milk
225g marinated tofu pieces
To
serve
200g
thin noodles
1 tbsp groundnut oil
75g pak choi
2tbsps fresh coriander, chopped
1 lime, cut into wedges
1/2 small red chilli, sliced
Method
1.
Place first 11 ingredients in a food processor and blend to a paste,
adding water if necessary to "loosen" the mixture.
2. Heat the ground nut oil in a wok or large frying pan, add the paste
and cook gently for 7-10 minutes until it starts to darken..
3. Pour in the coconut milk and add the tofu. Simmer gently for 5 minutes
until tofu is heated through.
4. Meanwhile cook the noodles according to instructions on the packet.
Chop the bulb part of the pak choi finely and saute in the oil. Slice
the leaves thinly and add with the coriander. Drain the noodles well
and add to the mixture.
5. To serve: place each serving of noodles into a ramekin and invert
onto a plate. Serve with the curry, garnished with lime wedges and finely
sliced chilli.
© The Vegetarian Society
2005 |
