Ingredients

The following ingredients have 3 Servings
  • 2 lemongrass stalks, tough outer leaves removed, core finely chopped
  • 5 spring onions, chopped
  • handful fresh coriander, chopped
  • 8 lime leaves
  • 2 tbsp tamari
  • 2 green chillies, deseeded
  • thumb-sized piece ginger, chopped
  • 2 aubergines, roughly chopped
  • 1 red pepper, roughly chopped
  • 2 tbsp coconut oil, melted
  • 1 tbsp sesame oil
  • 250g green beans, cut into thirds
  • 300ml vegetable stock
  • 400ml can unhomogenised coconut milk (cream only)
  • 300g buckwheat noodles
  • handful cashew nuts
  • 4 tbsp desiccated coconut
  • 1 lime and finely chopped red chilli

Instruction

  • Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
  • Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
  • Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
  • Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
  • Meanwhile, cook the buckwheat noodles following pack instructions.
  • Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.