Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy onions and THIS Isn’t Chicken… what more could you want?!

Ingredients

Serves: 4

• 1 onion, finely diced

• 2 cloves garlic, finely chopped

• 3cm ginger, peeled and grated

• 3 pepper (we used 2 red and 1 yellow), cored and roughly chopped into chunky bite-sized pieces

• 2 medium carrots, thickly sliced

• 300g mushrooms, thickly sliced

• 190g THIS Isn’t Chicken (or other chicken substitute)

• 2 x 400ml tins coconut milk

• 1 stick lemongrass (optional), bashed to release the aromatic oils

• 1 tbsp soy sauce

• 1½ tbsp coconut sugar (or any brown sugar)

• 1-2 tsp salt (taste and adjust according to preference)

• Juice of ½ lime

• 100g toasted (in the oven at 180ºC for around 10 minutes) cashew nuts plus more for decoration (optional)

• Handful fresh coriander

• Handful crispy onions

Spice blend:

• 1 tsp coriander seeds, dry fried then ground

• 1 tsp cumin seeds, dry fried then ground

• ½ tsp fennel seeds, dry fried then ground

• Pinch cloves, dry fried then ground

• ½ tsp cinnamon

• 1 tsp ground turmeric

• ¼ – ½ tsp cayenne pepper (depending on how much heat you like)

OR…..Quick spice blend:

• 2 tsp ground cumin

• 2 tsp ground coriander

• ½ tsp cinnamon

• 1 tsp turmeric

• ¼-½ tsp cayenne pepper

• Pinch ground cloves

Serving suggestions: basmati rice, coconut yoghurt, fresh chillies, Thai crackers.

Method

1. Fry the onion until soft.

2. Add the garlic and ginger and fry for a further few minutes.

3. Add the spices and stir through thoroughly.

4. Add the pepper, mushroom and THIS Isn’t Chicken and fry for around 5 minutes.

5. Add the carrots, coconut milk, lemongrass, soy sauce, lime juice, salt and sugar. Bring to the boil then simmer on a low heat for around 15-20 minutes.

6. Stir the cashews through before serving and remove the lemongrass. Enjoy with some or all of the added serving suggestions!

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub