VEGAN THAI GREEN CURRY

• 2 medium shallots
• 4 garlic cloves
• thumb-size piece of ginger
• 2 stalks of lemongrass, soft inner part chopped roughly
• 4 green Thai chillies (deseeded for less heat)
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground white (or black if unavailable) pepper
• coriander stalks from a big bunch of coriander (use the leaves to serve)
• 1 tsp salt

CURRY SAUCE

• 3 tbsp / 45 ml neutral tasting oil (I used rice bran)
• 400 ml / 14 oz full fat coconut milk (from a tin)
• 6 fresh Makrut (previously known as Kaffir) lime leaves
• 360-480 ml / 1½-2 cups veggie stock (or water)
• 1 tbsp tamari or soy sauce OR vegan fish sauce*, more to taste
• juice of half a lime
• approx. 2 tsp sugar (I used coconut sugar), adjust to taste
• ½ small butternut squash or a sweet potato, cubed
• a small aubergine / eggplant, cubed
• 50 g / 1.5 oz sugar snap peas, sliced on the diagonal
• 100 g / 3.5 oz tenderstem broccoli
• a handful of bean sprouts, blanched

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