Here I am preparing the Thai-style yellow curry recipe from Leigh’s new book Veganissimo. This was a first for me – cooking with the stem and roots of coriander. If you look closely in this photo you can see them. The stem and roots of the coriander pack in a whole lot of flavour, and are just one of the reasons why everybody (including Fairfax Media’s Good Food, and ABC Radio’s The Main Ingredient) loves this recipe. Visit either of those links to see a beautiful photo of the finished product (topped with the delicious coriander dressing) and the full recipe.
Another great thing about this recipe is that it has taught me a new way to prepare tofu: freeze, then squeeze, then rip up, lightly flavour and bake. You end up with irregularly shaped chunks with a great texture. I must cook this again soon.