Vegetable Coconut Green Curry
Method
Preparation time: 30 minutes
This is a deliciously and vibrantly healthy meal and is particularly good on a cold day. Here’s how to make it:
Melt the coconut oil in a wok on a low heat, add the ginger and cook for a couple of minutes. Add the cumin and turmeric and just enough warm water to stop the spices from burning. Let them cook together on a low heat for a couple more minutes. Add the coconut milk and potatoes, mix thoroughly and simmer on a low heat for 10 minutes or so. Now add the broccoli and courgette and simmer for another 5 minutes. Add the spinach, chili flakes, coriander, lime juice and nuts and mix thoroughly and simmer on a low heat for 2 minutes. Turn off the heat and let the food rest for a couple of minutes before serving on it’s own, with quinoa for more protein or basmati rice if you prefer.
Ingredients
- 2 tsp. coconut oil
- 1 inch ginger root
- 1½ tsp. cumin powder
- 2 tsp. turmeric powder
- 2 small potatoes
- 1 head broccoli
- 1 courgette
- 150g raw spinach
- 400ml coconut milk
- ¼ tsp. chili flakes
- Juice of ½ lime
- Handful of fresh coriander
- Handful of toasted cashews for Vata
- Handful of soaked and peeled toasted almonds for Pitta
Top Tip
This is a great dish because you can prepare the coconut base and potatoes in about 15 minutes in the morning and then at lunchtime just add the veggies of your choice and simmer for 10 – 15 minutes. It works well with any veggies really including sugar snaps, asparagus, kale, sweet potato, red pepper, baby sweet corn, carrots in fact just about anything really. It also reheats well if you have leftovers for the supper.
