My garden is all but gone, unfortunately. A few peppers and a couple of herbs. But one thing has really “blossomed.”
The lemongrass still looks fantastic so I wanted to find a way to use it.
This is a vegan dish so it’s relatively light, but the heat from the peppers and curry make it a very warming bowl of soup.
I served this with some toasted naan, but it would be lovely over some Jasmine rice as well
2 small white onions
4 cloves garlic
2 tsp lemongrass paste or 3-4 stalks of lemongrass
1 red chilli
2 cans of chickpeas drained*
2 cans coconut milk
1 tbsp tamari
1 1/2 14 ounce can tomatoes
2 heaped tbsp peanut butter
1 tbsp curry powder mild
1 tsp turmeric powder
1 tsp cumin powder
Large pinch salt & pepper
100 g spinach
Squeeze of 1 lime
Finely chop the onions and garlic add to a large pot with a glug of oil, cook on a low heat.
In the meantime chop the peppers, then add to the pan along with the lemongrass paste. If you’re using stalks, you only want to use thecouple of inches at the bottom. With the back of a knife or a mallet, pound the bottom of the lemongrass stalks and insert into the soup. Remove them at the very end of cooking.
After a minute or two add the drained chickpeas. * I don’t love chickpeas, so I used a medley of my favorite beans instead, even though chickpeas wuld be more in keeping with this type of dish.
Add the tomatoes.
Add the spices and seasoning followed by the coconut milk.
Stir together on medium heat for around 5 minutes then add in the peanut butter and the juice of 1/2 lime.
Simmer on low until the flavors meld - at least 20 minutes or so.
Season generously with salt and pepper, add the spinach until it fully wilts.
Top with scallions or sliced peppers if you like.
Enjoy and stay warm. Winter is coming.