this vegetarion curry recipe from ‘the wagamama cookbook’ would warm up the coldest day

you need

• 100g (3 ½ oz) brown rice (or white if you prefer)
• 200ml (7ft oz) coconut ginger sauce (recipe below)
• 2 x 2.5cm (1in) cubes of firm tofu
• handful of sugarsnap peas or mangetout
• 4 baby sweetcorn
• 6 button mushrooms, halved
• 2 courgettes, cut into small chunks
• 1 small pumpkin, peeled, deseeded and cut into wedges
• 3 tablespoons vegetable oil
• 2 handfuls of baby spinach
• handful of chopped coriander

instructions

heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. add the pumpkin, courgettes, mushrooms, baby sweetcorn and sugarsnap peas and stir fry for 2 minutes. add the tofu and the coconut ginger sauce, season with a little salt and continue cooking for a further 15-20 minutes, or until the pumpkin is tender. cook the rice according to the instructions on the packet. drain and divide between 2 plates. scatter the baby spinach on the plate alongside and spoon over the curry. sprinkle with coriander

To make coconut ginger sauce
with lemongrass and coriander makes about 500ml (16fl oz)
*you need
4 tablespoons vegetable oil
3 garlic cloves, peeled and finely chopped
2.5cm (1in) piece of fresh ginger root, peeled and grated
2.5cm (1in) piece of galangal, peeled and grated
4 lemongrass sticks, outer leaves removed, finely chopped
500 ml (18fl ox) hot water
½ teaspoon salt

2 teaspoons sugar
200g (7fl oz) canned coconut milk
3 tablespoons roughly chopped fresh coriander
salt and white pepper

heat the oil in a heavy-bottomed frying pan over a low heat. add the garlic, ginger, galangal and lemongrass. sauté gently over a moderate heat for 6-8 minutes, stirring until softened and fragrant but not coloured
add the hot water, bring to the boil then add the salt and sugar
lower the heat and simmer for a further 20 minutes until reduced by half
stir in the coconut milk, heat for a further 2 minutes and remove from the heat. add the chopped coriander. check the seasoning before serving and adjust if necessary