Thai green curry

For the paste

6 sticks lemongrass

50g ginger, peeled and roughly chopped

6 small shallots, peeled and chopped

2 medium green chillies, seeds removed and roughly chopped

2 large bunches coriander, finely chopped

4 cloves garlic, chopped

4 tbsp tamarind sauce

200ml vegetable oil

2 tbsp ground ginger

2 tbsp ground cumin

10 kafir lime leaves

For the curry:

4 tbsp vegetable oil

4 medium onions, diced

3 cloves garlic, finely diced

3 x 400ml cans coconut milk

60g brown sugar

2 tsp tamari

2 tbsp vegetable oil

100g mushrooms

1/2 large aubergine, cut into chunks

1/2 red onion, chopped

1/2 butternut squash, peeled and chopped into slices

30g bamboo shoots

1/2 courgette, sliced lengthways

Medium bunch coriander, leaves chopped

30g bean sprouts