11 delicious vegan curry recipes to cook during lockdown:
2 teaspoons freshly squeezed lime juice, or more to tasteHeat the oil in a large pan with a lid, set over a medium heat. Add the mustard seeds and, when they start to pop, add the cumin and fenugreek seeds and cook for 1 minute.
Meanwhile, make the topping. Set a small dry pan over a medium heat and add the desiccated coconut. Cook for 1–2 minutes, moving it around the pan just until it begins to brown, then immediately transfer it to a small bowl.When the beetroot is tender, add the remaining 50ml of coconut milk to the curry and just warm through a little. Remove from the heat and season to taste with lime juice and plenty of salt and freshly ground black pepper.
Meanwhile, in a large bowl, combine the coconut milk, smashed lemongrass, spring onions, garlic, lime leaves, turmeric, cumin, chilli flakes, if using, and a good pinch of salt. Mix well. Tip the peanuts onto a baking tray, and pop them in the oven for the last 7 minutes of the curry’s cooking time.
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