An accusation commonly levelled at vegetarian food is that because it doesn't have a hunk of dead animal sitting in the middle of it, that somehow it lacks flavour, this is patent nonsense. To prove this i want to provide you with a vegetarian recipe that is just bursting with flavour, my all-time favourite veggie recipe and a meal that graces our dinner table at least once a week, Thai green curry.

If you can't be bothered making the paste yourself (although I recommend you do, as the taste is incomparable), then most supermarkets these days sell jars of Thai Green curry paste, I would suggest that you make the additional effort of using a proper Thai manufactured one such as Thai Taste.

INGREDIENTS

PASTE

1 stalk lemongrass, sliced finely

2 tbsp ground coriander seeds

2 tbsp light soy sauce

1 tsp brown sugar (optional)

1-3 green chillies, deseeded (depending on desired spiciness)

1 small onion

2 cloves garlic

1 thumb-size piece galangal (or ginger), peeled and sliced

2 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors

1 bunch fresh coriander, including stems

1 1/2 tsp dark soy sauce

OTHER

2-3 kaffir lime leaves

1 can coconut milk

1 package firm tofu cut into bite-size pieces

2 bell peppers, red and green

1 cup peas

1 cup fresh holy (or sweet) basil, chopped roughly

optional: 1 small sweet potato (this will make the curry slightly sweeter)

3 tbsp oil for frying

METHOD

1 To make the green curry paste, place all paste ingredients in a food processor or blender. Add a little of the coconut milk (enough to keep the blades going). Process well.

2 Place oil in wok or deep frying pan. Turn heat on medium-high and add paste.

3 Stir fry until fragrant (about 1 minute), then add coconut milk.

4 Add tofu and stir until everything is well mixed.

5 Add kaffir lime leaves and cover.

6 Turn the heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes.

7 Add bell peppers and sweet potato, if using.

8 Cover and cook for another 10 min.

9 Finally, add peas, stir, and continue cooking for 2-4 minutes.

10 Do a taste test for salt and spices. If not salty enough, add up to two tbsp soy sauce. If too salty, add up to 2 tbsp lime juice. If too spicy, add more coconut milk until desired spice level is reached.

11 To serve, place on a serving platter or in a large serving bowl.

12 Sprinkle with basil and extra sliced green chillies, if desired.

13 Serve with rice (for that authentic Thai taste try to get the aromatic Jasmine rice).