chopped juice of 1 lime 8 kaffir lime leaves, torn into pieces 1 tsp grated galangal 1 tbsp coriander seeds, crushed 1 tsp ground cumin 1 tsp black pepper (preferably from peppercorns) 2 tsp soy sauce 3 tbsp olive oil Put all ingredients into a food processor or blend and blend until a smooth paste. This recipe is enough for about 6-8 servings. You can use it straight away, store it in a fridge for up to 3 weeks or it even freezes OK. Heat the oil in a hot wok and add onion and cook for a few minutes until it begins to soften. Add curry paste and stir for another minute. Add all of the vegies excluding the Asian vegie leaves and bamboo shoots. Add coconut milk and watch until it is about to boil. Just before the coconut boils, lower the heat to a simmer. Add the sugar, bamboo shoots and tofu and let simmer until vegies are just about cooked. Then add lime juice. Serve over rice (preferably jasmine although we prefer brown basmati).Garnish with coriander. Sunday, April 8, 2012 Every vegan knows that one of the most difficult things about being a vegan is finding places to eat in a foreign country, especially if the language is not your mother tongue. Happy Cow is my go-to place to find places to eat but it's not always possible and, sometimes, when you do rock up at a restaurant listed as vegan-friendly, you can find yourself lost