Servings

4

Ready In:

35mins

Good For:

Lunch or Dinner. Gluten free option

Ingredients

  • 200g kumara- peeled, cut into 3-4cm pieces

  • 120g potato- cut into large chunks

  • 1 carrot- peeled and thickly sliced

  • 100g spinach leaves- picked, washed and drained

  • 400ml coconut milk

  • 2fresh green chilli -thinly sliced with seeds (optional if you like a medium-hot curry)

  • 1 head broccoli- cut into thick pieces with little stalk left on the stem

  • 1/2 bunch fresh coriander- picked, washed and drained

  • 3 cloves garlic- thinly sliced

  • 3 sticks spring onion

  • 2 tsp Thai green curry paste that includes lemongrass, chilli, garlic, galangal, shallots, soybean, coriander, nutmeg. 

  • 1/2 tsp fish sauce (optional if not vegetarian)

  • 1tsp mirin

  • 1tsp veg stock powder

  • 1/2 tsp fresh ginger-finely grated

  • 20ml veg oil

  • 1 lemon- juice only

  • 3tsp reduced soy sauce

  • 1/2 tsp dried chilli

  • salt and pepper

Step by Step Instructions

Step 1

Blanch the kumara, potatoes and carrots in boiling salted water for 5mins, drain in a colander to cool.

Step 2

Slice the spring onions into large pieces and add them to a large bowl along with the blanched vegetables and garlic.

 

Step 3

Add fresh chilli (if using), ginger, veg stock powder, curry paste, fish sauce (if using)and broccoli to the vegetables. Season and stir through.

Step 4

Heat veg oil in a large pot or pan, once hot add all the vegetables. Fry for about 4mins. Season.

 

.

Step 5

Add coconut milk to the pan,  bring to a simmer, season and then gently cook for 10-15mins over medium heat with a lid.

.

Step 6

Check to see if vegetables are tender.

Once they are cooked, remove the pan from the heat.

Remove the lid and leave it to stand for 2mins.

.

Step 7

Add the spinach and coriander leaves to the pot, scatter them all over, season and cover with a lid, but off from the heat for 2mins.

The heat in the pot will wilt the leaves. After 2mins, remove the lid and stir through.

Step 8

Season dish with lemon juice, soy sauce and dried chilli.

Perfect with rice, roti, salad etc.

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