This Isn’t Chicken Vietnamese Curry

• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 3cm ginger, peeled and grated
• 3 pepper (we used 2 red and 1 yellow), cored and roughly chopped into chunky bite-sized pieces
• 2 medium carrots, thickly sliced
• 300g mushrooms, thickly sliced
• 190g THIS Isn’t Chicken (or other chicken substitute)
• 2 x 400ml tins coconut milk
• 1 stick lemongrass (optional), bashed to release the aromatic oils
• 1 tbsp soy sauce
• 1½ tbsp coconut sugar (or any brown sugar)
• 1-2 tsp salt (taste and adjust according to preference)
• Juice of ½ lime
• 100g toasted (in the oven at 180ºC for around 10 minutes) cashew nuts plus more for decoration (optional)
• Handful fresh coriander
• Handful crispy onions

Spice blend

• 1 tsp coriander seeds, dry fried then ground
• 1 tsp cumin seeds, dry fried then ground
• ½ tsp fennel seeds, dry fried then ground
• Pinch cloves, dry fried then ground
• ½ tsp cinnamon
• 1 tsp ground turmeric
• ¼ – ½ tsp cayenne pepper (depending on how much heat you like)

OR

Quick spice blend 

• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp cinnamon
• 1 tsp turmeric
• ¼-½ tsp cayenne pepper
• Pinch ground cloves

Serving suggestions: basmati rice, coconut yoghurt, fresh chillies, Thai crackers (Sainsbury’s do a fish-free version)