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ginger & lime summer curry

Fresh, zesty and packed full of so much summery flavours - this is the perfect dish to cook when the sun is shining and you're in the mood for something that'll impress. We like to serve this curry with a side of simple steamed veg and jasmine rich, or with some simple naan breads and spicy chutney.

Serves 4 & takes 35 minutes to cook

For the paste

  • 1 large thumb sized piece of ginger, peeled and roughly chopped

  • 30g fresh coriander

  • Juice of 2 limes

  • 200ml almond milk

  • 1 teaspoon of brown rice paste

  • 2 garlic cloves

  • 1 tablespoon of tamari

  • 50g cashews

  • 1 teaspoon of brown sugar (or a squeeze of honey or maple syrup)

For the curry

  • 1 large aubergine, cut into bite-sized chunks

  • 1 large courgette, cut into bite-sized chunks

  • 1 pack of paneer, cut into bite-sized chunks

  • 1 pack of button mushrooms

  • 1 onion, peeled and diced

  • 1 red pepper, deseeded and sliced

  • 1 yellow pepper, deseeded and sliced

  • 1x 400g can of coconut milk

  • Olive oil

  • Salt


1. Preheat the oven to 180C, fan setting.

2. In a large baking tray (or across 2), mix the chunks of aubergine, courgette, paneer and the whole button mushrooms with olive oil and a pinch of salt. Mix well until everything is coated in oil and cook for 35 minutes, or until all of the vegetables feel soft. At this point, remove from the oven and leave to one side until needed.

3. While the vegetales cook, make the curry paste. Blend together all of the curry paste ingredients in a powerful blender (we use a Nutribullet) until a thick, smooth paste forms. Once the mixture has come together, leave to one side until needed.

4. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion and a pinch of salt. Mix well and cook for 5-10 minutes until the onin feels soft. At this point, add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften.

5. Add the paste, mix well and cook for a few seconds before pouring in the coconut milk. Bring to the boil, before reducing to a simmer and leaving to cook for 10 minutes - adding a dash of water if needed to reach your desired consistency.

6. Once the vegetables have cooked and the curry base has simmered for at least 10 minutes, spoon the vegetables into the pan. Cook for a few more minutes to heat everything through before serving.


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