Vietnamese cauliflower, carrots and sweet potato curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the lemon grass, remove any tough outer leaves and bash the inner ones with a rolling pin. Cut in half

Step 2

Heat 2 tbsp of oil in a large pan and add the onions and lemongrass along with a good pinch of salt. Cook for around 3-5 minutes until softened stirring occasionally

Step 3

Add the garlic and ginger and stirfry for one minute then add the curry and Turmeric. Cook for a further minute until fragrant

Step 4

Add the stock, coconut milk, soy and sugar, followed by the potatoes and carrots. Stir to combine. Cover and increase the heat to high. Bring to the boil then reduce the heat and simmer for five minutes. Stir in the cauliflower, then cover the pan and increase the heat to high. Once it comes to a simmer, reduce the heat slightly and cook for another 8-10 minutes, or until the vegetables are tender, stirring occasionally. Discard the lemon grass.

Step 5

Serve with coriander leaves and serve with rice