2 brown onion (finely diced)

3 garlic cloves (diced)

1 knob ginger (finely chopped)

20gm lemongrass paste

1 tbl sp turmeric

1 tea sp gr cumin

1/2 tea sp chilli flakes

1 large carrot (peeled and smell cubed)

2 cans chickpeas (drained)

2 cans 400ml coconut milk

500ml vegetable stock

1 red capsicum (thinly sliced)

225gm can bamboo shoot slices (drained)

1 bunch leafy greens (washed and torn)

1 lemon

Salt & oil

Garnish: chiffonade mint leaves, salted lemon yoghurt*, fried shallots, red chilli slices

Served With: jasmine rice

1. Place large pot on medium heat with a glug of oil and add in the onion, garlic, ginger and lemongrass with a big pinch of salt. Allow everything to saute down for 6 minutes, stirring as you go.

2. Add in the turmeric, cumin and chilli flakes with a touch of oil to sizzle in before mixing through everything. Cook out for 1 minute.

3. Add in carrot and chickpeas and mix and cook through for 8 minutes to give it some colour.

4. Add stock and coconut milk, bring to a high simmer and let it simmer for 30 minutes, adding salt to taste.

5. Add in bamboo, capsicum and leafy green and cook on a high simmer for another 10 minutes.

6. Finish with lemon juice (at least half of 1 lemon) and salt to taste.

7. Serve on top of jasmine rice and finishing with all the garnishes.

*Salted Lemon Yogurt

Greek yogurt + lemon juice + salt… mix together balancing as you go until you reach the right flavour.