Name: How to Plan Meat-Free Mondays
Ingredients: 2 shallots (roughly chopped); 2 garlic cloves (finely chopped); 1 tablespoon freshly grated ginger; 1 stick lemongrass (finely chopped); 2 green chiles (seeded and chopped); zest of 1 lime; small bunch fresh cilantro; 1 tablespoon sunflower oil; 1 small eggplant (cut into chunks); 1 red pepper (seeded and diced); 8 baby bella mushrooms (halved (or quartered if large)); 14- ounce can coconut milk; 6 okra (cut on the diagonal into 3 pieces); 8 baby corn (cut on the diagonal into 3 pieces); 5 –6 ounce can bamboo shoots (drained); handful of sugar snap peas (cut in half on the diagonal); 2 handfuls of bean sprouts; soy sauce; soft light brown sugar to taste; fresh cilantro leaves jasmine rice lime wedges

Ingredients

FOR THE CURRY PASTE

2 shallots (roughly chopped)
2 garlic cloves (finely chopped)
1 tablespoon freshly grated ginger
1 stick lemongrass (finely chopped)
2 green chiles (seeded and chopped)
zest of 1 lime
small bunch fresh cilantro
1 tablespoon sunflower oil
1 small eggplant (cut into chunks)
1 red pepper (seeded and diced)
8 baby bella mushrooms (halved (or quartered if large))
14- ounce can coconut milk
6 okra (cut on the diagonal into 3 pieces)
8 baby corn (cut on the diagonal into 3 pieces)
5 -6 ounce can bamboo shoots (drained)
handful of sugar snap peas (cut in half on the diagonal)
2 handfuls of bean sprouts
soy sauce
soft light brown sugar to taste

TO SERVE

fresh cilantro leaves jasmine rice lime wedges

Instructions

Prepare the curry paste first. Place the shallots, garlic, and ginger in a food processor. Add the lemongrass, chiles, lime zest, and cilantro stalks (reserving the leaves) and pulse the mixture until finely chopped. You can also make this paste using a mortar and pestle if you prefer. Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over medium heat for minute until the mixture smells fragrant.
Add the eggplant, red pepper, and mushrooms and cook for 1 minute, stirring frequently until starting to become tender. Add the coconut milk to the pan with 1/2 cup of water and bring to a boil. Add the okra, baby corn, and bamboo shoots and continue to cook for 5 minutes or so until the veggies are tender.
Finally add the sugar snap peas and bean sprouts and cook for another 30 seconds. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve the curry in bowls, garnished with cilantro leaves with jasmine rice and lime wedges.