Thai Vegan Green Curry with Mushrooms

Quarter the mushrooms. Peel the shallots, halve them lengthwise, then chop them roughly. Peel the carrots, halve them lengthwise, then slice them on the diagonal. Slice the eggplants into wedges. Separate the pea eggplants from their stems. Slice the sugar snap peas on the diagonal. Peel and grate the garlic and ginger. Chop the lemon grass into 4-5 pieces.

Rinse and drain the jasmine rice. Place in a pot with the measured water and salt, and bring to a boil. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Meanwhile, heat the oil in a pan over a medium heat. Add the mushrooms, garlic, ginger and green curry paste. Cook for 2 min.

Add the coconut milk, brown sugar and lemon grass pieces. Bring to a simmer.

Add the shallots, carrots, eggplants and pea eggplants and cook on a light simmer for 5-7 min until the vegetables are tender but still a bit crunchy. Add the sugar snap peas and cook for 1 min further. Check the seasoning, and add a pinch of salt, if needed.

Remove the lemon grass pieces. Juice half of the limes. Slice the remaining lime to wedges. Stir 1 Tbsp of lime juice and the tamari into the curry. Serve the curry with rice, peanuts, Thai basil and the remaining lime wedges.