Thai Vegetable Curry

To make the Thai curry paste, add all the ingredients to a food processor and blitz together until a rough paste forms. Then set to one side.

Add the oats to a blender and blend until they become a fine oat flour. Set to one side.

Leave some of the cashew nuts whole and roughly chop the rest. In a small frying pan – in turn – dry-fry the pumpkin seeds, then the cashew nuts, until lightly toasted.

Using a large pan, gently heat a little oil before adding the curry paste. Cook the paste over a medium heat, stirring regularly for a few minutes before adding all the vegetables. Cook and stir the vegetables with the paste for a couple of minutes.

Next, pour over the coconut milk and stir into the vegetables. Add the oat flour then stir to combine. Tip in the pumpkin seeds, add the keffir lime leaves and stir together.

Partially cover the pan with a lid and leave to bubble for 5-8 minutes until the vegetables are tender, stirring occasionally so that the curry doesn’t stick.

Add the handfuls of fresh spinach and stir into the curry. Cook until the spinach leaves soften.

Before serving add the mirin and fresh lime juice. Stir these through the Thai curry, scatter with toasted cashew nuts and serve.

Serve the curry in a bowl on its own or with rice.

NOTE: The curry can be kept covered in the fridge for up to 2 days or frozen in portion sizes.