THAI CURRY (Vegan)

A great curry taught by a great Thai Buddhist cook!

1. 1

   PREPARATION
   1. Measure and soak SOYA BEANS in plenty of cold water overnight. Rinse and check to remove any discoloured or stone beans - they look shrivelled and small. Cover with WATER, add a drop of OIL and bring to the boil. Let simmer until tender 1 - 2 hours.
   2. Peel and chop ONIONS, longways or squares.
   3. Peel cloves of GARLIC. Chop into small pieces or use almost whole, squashing by thumping with side of knife, to release juices.
   4. Soak the PEPPERS and COURGETTES in salty water for 5 minutes if not organic, then rinse. Wash MUSHROOMS.
   5. Half PEPPERS and remove seeds. Cut into rectangles or strips.
   6. Cut COURGETTES into rings if small, or if large, cut into half longways and then into semi-circles or quarters.
   7. Slice MUSHROOMS into quarters or thick slices, small ones can be left whole.
   8. Open can of COCONUT MILK.
   
   COOKING
   9. Heat OIL in large pot and add ONIONS, saute for a couple of minutes then add GARLIC and mix in.
   10. Stir in the PAPRIKA, BASIL and CURRY PASTE (RED for a Thai red curry, GREEN for a Thai green curry or try a MIX!).
   11. Add the COCONUT MILK and half a can of WATER (more water can be added later). Stir in the STOCK CUBES.
   12. When simmering add COURGETTES. Put lid on and let cook for 5 minutes.
   13. Add PEPPERS and cook for 7 -10 minutes.
   14. Add MUSHROOMS and PEAS. Cook for a further 5 minutes.
   15. Check that vegetables are tender but avoid over-cooking. Stir in the cooked SOYA BEANS.
   16. Take off heat and season with 2 teaspoons of SEA SALT. Check the seasoning and curry flavour.
   Serve with THAI FRAGRANT RICE and seasonal green vegetable.