Vietnamese Style Boxing Day Curry 

Ingredients:

• 400ml of coconut milk
• A handful of spring onions, chopped up into bite sized pieces
• A handful of sweetcorn
• A handful of carrots, peeled and chopped into bite-sized pieces
• 1 bell pepper, any colour, roughly chopped
• ½ squash or pumpkin, peeled and chopped up into bite sized pieces OR any leftover spuds from your xmas roast
• A handful of cherry tomatoes
• 2 tbsps of coconut oil/olive oil
• 1 tsp of sea salt
• ½ tsp of chilli flakes plus extra for garnish (optional)
• ½ tsp of ground turmeric
• 1 tsp of curry powder
• ½ tsp of garlic powder
• ½ tsp of ground cumin powder 
• 1 stalk of lemongrass, chopped finely
  

Method:

1.  Start off by heating your coconut oil in a pan and add your veggies, starting with the squash first and then adding in the rest after a few minutes. Season with all your spices and toss to coat. 
2. After about 5 minutes add in your coconut milk and 100ml of water and cook for a further 15-20 minutes or until the veggies are fork tender. Serve immediately!