1To make the red curry sauce, warm a heavy-based saucepan over medium heat, then add the curry paste. Let it fry, stirring occasionally, for 1 minute, before adding ½ cup of the coconut milk. Stir well, then let the mixture simmer and reduce for about 5 minutes, stirring occasionally to make sure it doesn't stick.
2Add the remaining coconut milk, the stock and lime leaves, and mix well. Reduce the heat to a low simmer and let the sauce bubble away and thicken while you prepare the veggies. Just before you are ready to serve, stir in the lemon juice.
3Heat a wok over medium–high heat. When it is hot, add the rice bran and sesame oils. Add the cauliflower and carrot and cook for about 2 minutes, stirring constantly to make sure the cauliflower florets cook evenly. Now add the broccoli and continue to stir. When the broccoli, carrot and cauliflower are tender, but not too soft, add the cabbage or bok choy, capsicum, ginger, lemon zest and snow peas. Toss well to combine, and fry for a mere minute or two, until the cabbage is just wilted and the peas have turned bright green, but still retain a bit of bite.
4Immediately remove from the heat and sprinkle with the vinegar.
5Serve with steamed brown rice or noodles, drizzled with the red curry sauce, sprinkled with chopped coriander and shredded lime leaves if desired, with a lemon or lime wedge on the side.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.