Lunch or Dinner. Gluten free option
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 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
Blanch the kumara, potatoes and carrots in boiling salted water for 5mins, drain in a colander to cool.
Slice the spring onions into large pieces and add them to a large bowl along with the blanched vegetables and garlic.
Add fresh chilli (if using), ginger, veg stock powder, curry paste, fish sauce (if using)and broccoli to the vegetables. Season and stir through.
Heat veg oil in a large pot or pan, once hot add all the vegetables. Fry for about 4mins. Season.
Add coconut milk to the pan, bring to a simmer, season and then gently cook for 10-15mins over medium heat with a lid.
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.
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.
Season dish with lemon juice, soy sauce and dried chilli.
Perfect with rice, roti, salad etc.
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