Prep
time: 10 minutes
Cooking time: 25 minutes
Vegan
Serves
6
Ingredients
15ml/1tbsp Vegetable
oil
1 large Onion, peeled and finely chopped
2 Garlic cloves, crushed
2 inches/5cm Root ginger, peeled & finely chopped
75g/3oz Creamed coconut, grated
1100ml/2pts Vegetable bouillon stock
2ml/¼tsp Ground allspice
5ml/1tsp Soy sauce
Dash Tabasco sauce
50ml/2fl.oz Coconut milk
Salt and freshly ground black pepper
To
serve
Finely
sliced red onion rings/spring onions
Paprika
Method
Heat the oil
in a large frying pan on a low heat & fry the onion, garlic & ginger
until soft
Add the remaining
ingredients, except the coconut milk, and stir well
Bring to the
boil, cover and simmer for 15 minutes, stirring occasionally
Stir in the
coconut milk and mix well
Leave to cool,
then liquidise until smooth.
Reheat to serve
and garnish with slices of red/spring onion and a sprinkle of paprika.
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