Updated: May 27
A totally yummy curry bursting with goodness and flavour.
You can make this with a good quality curry paste or make your own. These tasty spices, along with all their therapeutic properties, make this a wonderful vegetable curry.
1 tbsp coconut oil
3 tbsp green curry paste - use 2 tbsp if using shop bought curry paste
1 onion, sliced
1 lemongrass stick
2 lime leaves
1x 400ml can of coconut milk
½ head broccoli
1 red pepper
100g baby corn
100g sugar snaps
100g green beans
Large handful of baby spinach
1 tsp sea salt
2 tsp tamari
1 tsp coconut sugar (to taste)
1 tsp fish sauce
Juice of 1 lime
½ red chilli, finely sliced
Thai basil / basil leaves
100g brown or basmati rice
Heat the oil in a pan and add the curry paste, stirring for a couple of minutes to get the flavours going.
Add the onions, garlic, lemongrass, lime leaves and coconut milk and bring to the boil. Reduce the heat and simmer for approx. 5 minutes stirring regularly.
Prepare all the vegetables by chopping or slicing (it doesn't matter which)
Add all the vegetables (except the spinach leaves) and approximately 300ml water (rinse the can of coconut milk).
Cook for approximately 5-8 minutes. Add the spinach leaves at the end and stir through to wilt the leaves.
Take it off the heat and stir through the tamari, lime juice and fish sauce.
Sprinkle with torn basil leaves and sliced chilli and serve with the brown rice. Enjoy!
* Be careful not to overcook the vegetables as you still want them to be tender and to keep their vibrant colours