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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