Thai Red Curry - The Happy Pear - Vegetarian Curry

Dave likes making curries! This is his take on a Thai red curry. He always adds a bit of beetroot to give it a red/pink colour and a little sweetness. 300g mushrooms 4 tablespoons Tamari, Bragg Liquid Aminos or soy sauce juice of 3 limes 3 shallots or 1 medium onion 3 cloves of garlic 1 thumb-size piece of fresh ginger 3 fresh red chillies 1 red pepper 150g uncooked beetroot 1 courgette 1 head of broccoli 1 large sweet potato 6 scallions or 4 spring onions 2 tablespoons oil 2 teaspoons salt 2 x 400ml tins of coconut milk 2 teaspoons ground cumin 2 teaspoons ground coriander 4 kaffir lime leaves (or the zest of a lime) 1⁄2 teaspoon freshly ground black pepper 1 tablespoon agave syrup or honey 15g fresh basil, leaves picked (optional) Cut the mushrooms into small cubes (the smaller you dice it the more surface area there is to marinate and enhance the flavour). Put it into a bowl and add the tamari and lime juice. Mix thoroughly so that each piece gets an even coating and leave to marinate. Peel and finely chop the shallots, garlic and ginger. Deseed the chillies and red pepper, then finely chop the chillies and cut the pepper into bite-size pieces. Scrub the beetroot and grate it into a bowl. Cut the courgette into bite-size pieces and the broccoli into small florets. Cut the sweet potato into bite-size pieces. Finely slice the scallions or spring onions. Put the oil into a large family-size pan over a high heat. Let it heat up for 2 minutes, then reduce to a low to medium heat and add the shallots, garlic, ginger, lemongrass and chillies. Cook for 7 minutes, stirring regularly. add the beetroot and salt. Continue cooking for 5 minutes, stirring regularly. Add the coconut milk, cumin, coriander, kaffir lime leaves, black pepper and agave syrup and stir well, then cook for 3 minutes. Add the courgette, sweet potato, red pepper and the mushrooms together with its marinade. Cook for 15–20 minutes. Add the broccoli and scallions or spring onions 5 minutes before the end. Remove the basil leaves from the stalks, if using, and add as a garnish just before serving. Serve with brown basmati rice or Thai rice noodles. All the best, Dave & Steve.

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