Vegan Leek, Coconut & Coriander Thai Curry

Name: Vegan Leek, Coconut & Coriander Thai Curry
Yield: 2 Servings
Cuisine: British
Ingredients: 2 tbsp veg oil; 200g leeks; 1 heaped tbsp red Thai curry paste; 1 lemongrass stalk, lightly crushed; 2 lime leaves, torn; 50g mangetout; 50g baby corn, roughly chopped; 1 x 400g can coconut milk; 200g tinned peeled new potatoes, drained and halved; Small bunch of fresh coriander, roughly chopped; Long grain rice, to serve

Serves 2

Photography, recipe & styling by Matilda Bourne

Ingredients Method

2 tbsp veg oil
200g leeks
1 heaped tbsp red Thai curry paste
1 lemongrass stalk, lightly crushed
2 lime leaves, torn
50g mangetout
50g baby corn, roughly chopped
1 x 400g can coconut milk
200g tinned peeled new potatoes, drained and halved
Small bunch of fresh coriander, roughly chopped
Long grain rice, to serve

Place a large pan on a high heat and add 1 tbsp veg oil. Finely slice the dark leafy end of the leeks and fry on a high heat for around 5 minutes until bright green and crispy. Remove from the pan and leave to drain on a piece of kitchen towel.

Turn the heat down and add 1 tbsp of veg oil to the pan. Add the curry paste and stir for 2 mins until fragrant. Slice the rest of the leeks into 1cm rounds and add to the pan along with the lemongrass stalk and torn lime leaves, and stir well. Add 150ml water to the pan, stir again and cook for a further 5 mins.

Add the mange tout, chopped baby corn, coconut milk and new potatoes to the pan, stir well and simmer for 5 mins. To serve, add the rice to a bowl, top with the curry, then scatter over the crispy green leeks and chopped coriander.