Vegan Day 7

Thai green curry and chapati • Photo by

I sometime make this Thai Green curry with Chicken or prawns, but mushrooms and broccoli works just as well. We made chapatis with this dish, but plain rice would be nice too.

So far we’ve had some delicious meals on this vegan challenge, and it’s not been too hard, although Phil’s complaining that he just wants a simple cheese sandwich.

Porridge and maple syrup

peanut vegetable salad

Thai green curry & chapati

Thai green curry & chapati
Adapted from Jamie Oliver

Groundnut oil
a handful of mushrooms
400ml tin coconut
Vegetable stock cube
6 kaffir lime leaves (optional)
200g frozen peas
Broccoli florets
1-2 limes

For the curry paste:

4 cloves of garlic
1 small onion
1 thumb-sized piece of ginger
2 lemongrass stalks
1-2 chillies
1 teaspoon ground cumin
1/4 bunch of fresh coriander


To make the curry paste, peel, roughly chop and place the garlic, onions and ginger into a food processor.

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped.

Prepare your dough for the chapatis and dry pan fry them while the curry is cooking. You can keep them warm in a low oven.

Cut the mushrooms in half and fry for 4 to 5 minutes, or until golden.

Transfer to a plate using a slotted spoon.

Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.

Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves.

Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.

Stir in the mushrooms, reduce the heat to low and cook for a further 5 minutes, then add the broccoli and peas for the final few minutes.

Season carefully to taste with lime juice, salt and freshly ground black pepper.

Roughly chop and stir through the coriander leaves. Serve with lime wedges and the chapatis.

Courgette and carrot peanut Noodle salad • Photo by

Courgette and Carrot Peanut Noodle Salad
Adapted recipe from Anna Jones

2 Carrots
1 Courgette from the garden
100g of Lettuce
200g Noodles (optional)
2 Spring Onions
50g Peanuts (optional)
1 Red Chilli optional
1/4 bunch of Coriander

For the Peanut Dressing

1/2 inch of ginger grated
3 tablespoons crunchy peanut butter
1 tablespoon rice vinegar (or white wine vinegar)
1/4 teaspoon sesame oil (or olive oil)
1/2 tablespoon soy sauce
1 tablespoon maple syrup
Juice from half a lime


Using a speed peeler, peel the carrot and courgettes into long strips and finely slice the  lettuce.

Boil the noodles as their packet instructions then drain and allow to cool.

To make the dressing finely grate the ginger and combine with all the dressing ingredients. Add a pinch of salt and a tablespoon or two of hot water to make it into a smooth consistency. Adjust this to get the taste you want.

Thinly slice the spring onions, and Chilli and mix all the salad ingredients together and toss together with the peanut dressing. Scatter a few chopped peanut if using them, and sprinkle over the picked coriander.

Serve straight away.