Ingredients

Steps

• Blitz garlic, ginger, coriander stalks, lemongrass, and oil in a food processor to make a paste.
• Cook the paste in a hot oiled pan for one minute.
• Blitz coconut milk, lime juice, lime zest, and coriander leaves in the processor.
• Stir the vegetables into the paste and pour the coconut milk mixture over them.
• Season and cook for 3 minutes while dry-frying chapattis for 1 minute per side.
• Serve the curry in bowls accompanied by the warm chapattis.