THE CORDON VERT COOKERY
SCHOOL
THAI
ROAST VEGETABLES
Vegan - Serves 4
For
the Red Curry Paste:
10ml/2
tsp coriander seeds
5ml/1 tsp cumin seeds
1 garlic clove, finely chopped
10ml/2 tsp fresh ginger, finely chopped
10ml/2 tsp lemon grass, finely chopped
2 fresh red chillies, de-seeded
to taste salt and pepper
For
the roast vegetables:
2 aubergines, chopped into 2.5cm/1
inch pieces
450g/1 lb button mushrooms, left whole
16 cherry tomatoes
2 red onions, quartered
1 packet firm tofu, cubed and marinaded in 15ml/1 tbsp oil and
30ml/2 tbsp shoyu/soya sauce for 2 hours
15ml/1 tbsp shoyu or light soya sauce
15ml/1 tbsp groundnut oil
1 lime or lemon, juice only
For
the garnish:
30ml/2 tbsp fresh basil, finely chopped
1. Preheat
oven 190°/375 ºF/Gas 5.
2. First
make the red curry paste:
Put all the ingredients into a blender and
blend until they form a smooth,
thick paste. Set aside.
3. Put the
vegetables and tofu onto an ovenproof tray. Mix the shoyu, groundnut
oil and lime or lemon juice and pour over the vegetables. Toss well
to coat.
4. Roast
the vegetables for 25 minutes, then add the curry paste and toss well
again to coat. Return to the oven for another 5 minutes.
5. Transfer to a serving
platter and garnish with basil.
Serving suggestion: Serve
with boiled Thai Jasmine rice.
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Society 2000
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