I have been inspired by a recipe I saw elsewhere but have made my own simple version with not so many ingredients and the option of using dried and frozen foods if you do not have fresh available. I have given three options for this recipe even though originally I created it as Vegan. The second and third options are not -they are at the bottom of the page. I have made the Vegan version

As I’ve already shopped this week I didn’t want to have to pop out for more bits and pieces so I have used what I had in.

The veg can be adapted somewhat and if you want to make swaps you can do so easily.

Ingredients

• 2 largish potatoes, washed and chopped into bite-sized chunks. Peel them if you wish.
• 2 medium onions chopped
• 1 tablespoon of oil of your choice, coconut oil, sunflower oil etc.
• 2 or 3 heaped teaspoons of dried ginger-or a fresh piece about a tablespoon, grated.
• 2 heaped teaspoons of dried garlic or 4 garlic cloves
• 2 heaped teaspoons dried lemongrass or 2 pieces of fresh chopped
• 2 heaped teaspoons dried chilli flakes or 2 chillies chopped(I used a bit of both)
• 1 tablespoon lime juice-adjust to taste. You may add more at the end if you wish.
• 1 tin coconut milk 400 ml
• 200 ml veg stock made with 2 stock cubes or 3 heaped teaspoons vegetable stock powder
• 1 teaspoon turmeric
• A pinch each of sugar and salt
• 250g of frozen veg. I used frozen whole green beans and peas but you could use mixed veg or even cauliflower and broccoli
• Salt and pepper to taste

Method

1. Sauté the chopped onions in the oil for 10 mins. I used a wok type pan with a lid so you keep the steam in the pan-you want to soften the onions rather than fry them crisp!
2. Drain off any extra oil then add the garlic,ginger,lemongrass and chilli.
3. Add lime juice and mix together and cook very gently for 5 mins or so-do not let it become dry.
4. Add coconut milk and stock and stir well.
5. Add salt and sugar and some salt and pepper to taste. Go careful with this as you can always add more at the end if needed.
6. Now add in the potatoes and cook for about 10 mins until the potatoes are not quite cooked
7. Add the vegetables and continue cooking for another 10 mins.
8. If you are serving rice-put this on to cook now. I allow 60g dried rice per person. This dish serves 4 people. Any type of rice, easy cook,basmati or your budget long grain rice.
9. Serve with coriander to really bring out the flavours. I grow some in a pot. If you buy the ones already growing, transfer them to a bigger pot and treat it as a plant.

Other options

Quorn version

When you are Sautéing your onions add about 150g of Quorn chunks. I use the frozen ones. No need to thaw. Follow the instructions above for the rest of the recipe.

Chicken version

Add about 300g of diced chicken to the onions -follow the recipe as above. You can use either cooked or fresh chicken as required,

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