Ingredients
150g red curry paste
50g garlic
100g Galangal
100g tamerind pulp
3 Kaffir lime leaves
50g red chillis
1 skud chilli
150g lemon grass
120g palm sugar organic
100ml vegan fish sauce
4 litres coconut milk
300g Thai shallots
10g turmeric
2 lime, juiced
1.5kg rutabaga
1.5 kg Jerusalem artichoke
1kg garnish deep fried kale/shallot/chilli/garlic/plankton
Accompaniment of quinoa/brown rice
Mini Poppadom
Papaya salsa
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.

