Curried Ginger Vegetables with Chili and Coconut Milk

Serves 2

1 red chili
1 clove of garlic
20g fresh ginger
1 bunch of spring onions
l00g mangetout
150g carrots
70g fresh beansprouts
1 tbsp oil
2OOml unsweetened coconut milk
1-2tsp hot curry paste
3 tbsp light soy sauce
salt
fresh coriander leaves

Slit open the chili, trim, wash and cut into thin rings. Peel and finely chop the garlic and ginger. Wash, trim and slice the spring onions.
Wash and trim the mangetout and cut each one into three diagonally. Wash and peel the carrots. Cut into thin strips lengthwise, then slice as thinly as possible. Rinse the beansprouts in a sieve under cold water and drain well.

Heat the oil in a wok. Add the garlic, ginger, and chili rings and stir-fry lightly. Add the mangetout and carrots and stir-fry for 2-3 minutes. Then add the spring onions and cook for a little longer. Add the coconut milk, curry paste, and soy sauce and heat through. Add the beansprouts and heat for a further 1-2 minutes. Wash and roughly chop a few coriander leaves. Sprinkle over the vegetables and serve immediately.

This recipe is extracted from Vitamin Diet, one of the books in the Gaia Powerfoods series.

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