Introduction
Vegan and gluten free curry
Method
Smash lemon grass and kaffir lime leaf with mortar and set aside.
Peel Jerusalem artichoke& rutabaga and slice into batons. With remaining veg, chop finely and mix with red paste & turmeric.
Heat rapeseed oil, sweat paste and veg until it starts to split in texture. Add vegan fish sauce tamarind and palm sugar and cook out in paste. Add Kaffir lime and whole smashed lemongrass Add batons rutabaga & Jerusalem artichoke. Add coconut milk and bring to simmer for 10 to 20 mins until veg is cooked. Remove lemon grass.
Finish with fresh lime juice & sprinkle with deep fried garlic shallot kale and chilli. Serve with mix of steamed quinoa and brown rice, mini popadom and papaya salsa.
