Spicy Vegan Nasi Goreng

Peel and roughly chop the shallots (2 banana). Remove the tough outer layer of the stalk (1 lemongrass) and roughly chop the tender inner layers. Peel the fresh ginger (5 cm) by scraping off the skin with a spoon, then roughly chop. Peel and roughly chop the cloves (2 garlic). Trim the eye chili (2 bird's). Put all the paste ingredients (including water (2 tbsp), tomato purée (1 tsp), maple syrup (1 tsp), toasted sesame oil (0.5 tsp)) in a blender and blitz to a paste.

Roughly chop the roasted peanuts (30 g). Cut the lime (1) into wedges. Roughly chop the coriander (1 handful) and set aside.

Peel and thinly slice the shallots (2 banana) lengthways. Peel the carrot (1), then cut it lengthways into long ribbons using a vegetable peeler. Trim, halve, core and cut the bell pepper (1 red) into strips. Halve, core and finely shred the white cabbage (200 g). Rip the stem from the eye chili (1 bird's), thinly slice and set aside.

Heat the olive oil (1 tbsp) in a wok or large frying pan over a high heat. Add the shallots (2 banana) and fry for minutes (2), stirring regularly until softened. Add the carrot (1) and bell pepper (1 red) and stir for another minutes (2). Add the white cabbage (200 g) and soy sauce (1 tbsp) and stir for another minutes (2). Tip the stir-fried vegetables onto a plate and set to one side. Return the wok to the heat, add the spice paste and stir for minutes (2) until very fragrant, loosening it with a little [water] if necessary. Start 2m timer

Add the brown basmati rice (250 g) to the pan and fold it into the paste. Return the cooked vegetables to the pan and fold them into the rice until the rice and vegetables are warmed through. Taste and season to perfection with [salt] and [pepper]. Plate up your nasi goreng, sprinkle over the roasted peanuts (30 g), coriander (1 handful) and eye chili (1 bird's) and serve with a wedge of lime (1).