Lemon Balm Curry
Rachel Ama’s wonderfully zesty vegan lemon balm curry is full of fresh flavours and is made with ingredients that are easy to grow indoors and on your windowsill.
Rachel’s vegan lemon balm curry recipe takes inspiration from the community garden created by Linda McCartney’s in partnership with Urban Growth that is providing a much-needed growing space for the local people in Brixton, London.
She says, “I’ve always loved the idea of growing my own veg but felt a bit like I didn’t know where to start. But being able to pick something fresh and add it to a dish brings you full circle and is such a new dimension to the satisfaction of cooking. My recipes are simple, flavourful and affordable, anyone can cook them up with those herbs you just grew on your windowsill!”
- For the paste:
- 1.25 1.25 cloves of garlic
- 1 1 shallots
- Thumb of fresh ginger
- Handful of lemon balm stalks
- 0.25 0.25 birds eye chilli, seeds removed
- For the curry:
- 0.5 0.5 tsp mild curry powder
- 0.125 0.125 tsp ground coriander
- 0.125 0.125 tsp turmeric
- 0.25 0.25 Tbsp soy sauce
- 100 100 ml full-fat coconut milk
- 0.125 0.125 vegatable stock cube (check it's vegan!)
- 0.5 0.5 medium carrots
- 50 50 g long stem broccoli
- 50 50 g Linda McCartney’s Vegetarian Chicken Pieces
- 25 25 g mangetout
- Squeeze of fresh lemon juice
- Handful of lemon balm
- Place the paste ingredients into a pestle and mortar or a blender and blitz into a coarse paste.
- Heat the coconut oil in a pan on medium heat.
- Add the paste, mild curry powder, ground turmeric and ground coriander and cook on a medium-to-low heat, stirring occasionally for 7 minutes.
- Add a splash of water or additional coconut oil to loosen if the paste starts to stick to the pan.
- Next add the carrots, soy sauce, full-fat coconut milk and stock mix to combine then add in carrots.
- Cook on a low simmer for about 20 minutes until carrots have slightly softened but still have a slight bite. Then mix in long stem broccoli and cook for another 5 minutes stirring occasionally.
- In a separate pan, cook the Linda McCartney’s Vegetarian Chicken Pieces until golden, following package instructions.
- Toss in the Vegetarian Chicken Pieces and mangetout, stir and cook for 2 minutes.
- Using your hands, tear the lemon balm leaves, releasing their aroma into small pieces and sprinkle into the curry.
- Lastly, squeeze with fresh lemon juice and season to taste with salt.
- Serve with a handful of fresh coriander and wild rice.
This recipe was created by Rachel Ama in collaboration with Linda McCartney’s as part of the ‘Grow Your Own’ initiative to celebrate the 30th anniversary of Linda McCartney Foods.
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