2 tbsp peanut oil
2 spring onions, finely chopped
1 tsp fresh ginger, peeled and finely chopped or crushed
1 tsp chopped lemongrass
1 x 400g can chopped tomatoes (or use fresh tomatoes if you have them)
4 cups water
4 tbsp tomato paste
2 tbsp chilli paste, or more to taste
3 medium button mushrooms,
sliced ½ capsicum,
finely chopped 1 medium courgette,
sliced ½ capsicum, finely chopped
1 medium courgette, cut into diagonal slices
½ head broccoli, cut into small florets
1 cup roughly chopped spinach or silverbeet
3 tbsp lime juice (use fresh or the best-quality bottled lime juice you can get)
1 tsp lemon juice
pinch chilli flakes
2 tbsp finely chopped fresh coriander, plus extra to garnish
thinly sliced fresh chill to garnish
fresh lime wedges to garnish (optional)
In a large saucepan, warm the peanut oil over medium heat. Add the spring onions, ginger and lemongrass and cook for a couple of minutes, stirring occasionally.
Add the chopped tomatoes, water, tomato paste, chilli paste and all the prepared vegetables. Add the lime and lemon juices to the pan, along with the chilli flakes and chopped coriander and stir to combine.
Bring the saucepan to the boil, then reduce the heat to low and simmer for 15 minutes. Taste for seasoning, adding more lemon juice if required (this gives a stronger flavour and more bite). Serve garnished with extra coriander, chilli and lime wedges.
