Ingredients
1 Lemongrass Stalk
50 g (1.7 oz) Fresh Ginger
2 Carrots
400 g (14 oz) Cauliflower
5–6 Spring Onions
400 g (14 oz) Green Beans
3 tsp Red Curry Paste
2 Lime Leaves
2 Cans Coconut Milk
2 dl (¾ c.) Water
Tofu or Quorn
1 tsp Salt
2–3 Limes
Coriander Leaves
Cashew Nuts
Instructions
Cut the lemongrass in half lengthwise and pound it gently with a knife handle, for example. Peel and cut the ginger and carrots in Julienne strips. Divide the cauliflower and chop the spring onions.
Place the lemongrass, carrots, lime leaves, ginger and curry paste in a pot and sauté several minutes. Add the coconut milk and water. Cook for 5 minutes. Add the cauliflower, green beans and spring onions. Add cubed tofu or Quorn, if desired. Cook an additional 5 – 10 minutes. Add salt and lime juice to taste.
Serve with chopped coriander leaves and lime wedges.