Thai Green Vegetable Curry With Zoodles
[Vegan]

For the Thai Green Curry Paste:

• 1 stalk lemongrass
• 1 tablespoon dried coriander
• 1 tablespoon cumin
• 2 tablespoons tamari
• 1/2 teaspoon sugar
• 1-3 chili peppers
• 4 cloves garlic
• 1 thumb-size piece ginger
• 4 shallots
• 1 cup fresh cilantro
• 1 teaspoon sea salt
• A handful of fresh basil
• 2 kafir lime leaves, chopped
• Squeeze of lime

For the Curry:

• 3 tablespoons Thai green curry paste, homemade or store-bought
• 1 tablespoon coconut oil
• 1 knob ginger, grated
• 1 13.5-ounce can organic reduced-fat coconut milk
• 1 cup sugar snap peas, cut lengthways
• 1 cup baby corn, cut lengthways
• 1 cup mushrooms, sliced
• 2 cups spinach, finely chopped
• 1 large handful cilantro, chopped
• 2 zucchinis, spiralized
• 2 tablespoons tamari

For the Toppings:

• Sliced spring onion
• A handful of cilantro
• Crushed peanuts