When you are preparing a vegetarian meal for your vegetarian date who you have met on 121vegetariandating.com, showing that you care for your vegetarian dater is important and taking care for their vegetarian diet, as a vegetarian takes their diet requirements very seriously, so, showing that you care and are prepared to go the extra mile to ensure that their vegetarian needs are met will win you extra relationship points . Dating a vegetarian that you have met on 121vegetarian.com means that you are trying to fit into a vegetarian lifestyle or that you believe in the ability to live a life that is not adding to the cruelty of animals.

Vegetarianism is a healthy option to your diet so dating a vegetarian could mean a change in your lifestyle or at least ensuring that you appreciate and support your dating partner in their lifestyle and convictions against animal cruelty.

121vegetariandating.com brings singles who believe that we can live kindly by eating a plant-based diet.

The instructions for the red Thai based curry is easy and meets the challenge of a vegetarian meal that you can cook for your vegetarian date to show that you care about their beliefs and principles.

Meet other vegetarians on 121vegetariandates.com to find romance and love with a vegetarian partner.

• 1 red pepper
• 1 green pepper
• 1 fresh red chilli
• 200g mushrooms
• 60g baby corn
• 2 tbsp vegetable oil
• 1 x 400ml tin coconut milk
• 150ml vegetable stock
• 1 tbsp palm sugar (or regular sugar)
• 2 tbsp agave syrup
• 4 tbsp soy sauce
• 160g baby plum tomatoes
• 50g mangetout
• 1⁄2 x 425g tin lychees, optional

FOR THE THAI RED CURRY PASTE (MAKES 300G)

• 1 tsp cumin seeds
• 2 tbsp coriander seeds
• 2cm piece fresh ginger
• 5 shallots
• 5 garlic cloves
• 2 lemongrass stalks
• 3 fresh red chillies
• 1 red bird’s eye chilli, optional
• 1 tsp black peppercorns
• 1⁄2 roasted red pepper from a jar
• 2 tbsp tomato purée
• 3 kaffir lime leaves
• 1⁄2 lime
• 10g fresh coriander, plus extra for garnish
• 2 tsp salt
• 50ml water

HOW TO MAKE

Preparation:

1. Liquidiser
2. Large deep frying pan or wok on a high heat

Instructions

1. To make the Thai red curry paste, scatter the cumin and coriander seeds over the pan and toast for 2 minutes
2. Peel the ginger by scraping off the skin with a spoon and roughly chop
3. Peel and roughly chop the shallots
4. Peel the garlic
5. Trim and roughly chop the lemongrass
6. Rip the stems from the chillies, removing the seeds if you prefer a milder sauce
7. Put the toasted seeds into the liquidiser along with the ginger, shallots, garlic and lemongrass
8. Add the fresh red chillies, bird’s eye chilli, if using, peppercorns, roasted red pepper, tomato purée and the lime leaves
9. Squeeze in the lime juice, catching any pips in your other hand
10. Add the 10g fresh coriander, salt and a splash of water, then whizz until really smooth with no bits, adding up to 50ml of water to loosen it if necessary
11. Spoon 100g of the paste into a bowl and set the rest aside to use another time (freeze it in batches of 100g)
12. Cut the red and green peppers in half and cut out the stems and seeds, then cut into 2cm chunks
13. Rip the stems from 2 of the chillies, removing the seeds if you prefer a milder flavour, and cut into slices
14. Slice the mushrooms and halve the baby corn
15. Put the pan back on a high heat and add the oil
16. When it’s hot, add the 100g curry paste and fry for 2 minutes, until the paste deepens in colour and smells amazing
17. Pour in the coconut milk and vegetable stock and stir well to mix everything together
18. Add the sugar, agave syrup, soy sauce, peppers, chilli, mushroom, baby corn, tomatoes and mangetout
19. Drain the lychees, if using and add them to the pan
20. Bring to the boil and simmer for 7–10 minutes, until the vegetables are cooked through
21. Taste and adjust the seasoning, adding salt, sugar or agave syrup as required
22. Spoon the curry into bowls, garnish with a handful of coriander leaves and serve alongside white rice.