Green Coconut Vegetable Curry

Green Coconut Vegetable Curry

Green Coconut Vegetable Curry

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  • 1 medium courgette, spiralized
  • 2 thinly sliced onions
  • I bunch of fine asparagus
  • 400 mls beverage style coconut milk in a carton [2g fat maximum per 100 mls]
  • I tbsp green curry paste [please check for vegan ingredients]
  • 3 kafir lime leaves
  • 8 oz baby spinach
  • I head Chinese leaves shredded
  • I handful of sugarsnap peas
  • Salt and black pepper
  • Handful of fresh chopped coriander
  • Handful of shelled toasted peanuts or cashews, crushed


  1. Heat a little vegetable stock in a wok or large frying pan.
  2. Add the sliced onions and asparagus and saute for a couple of minutes., adding more liquid if needed
  3. Add the coconut milk, curry paste and lime leaves
  4. Bring to the boil over a low heat and stir occasionally
  5. Add the spinach, Chinese leaves, and courgette noodles.
  6. Stir until ‘just’ cooked.
  7. Check for seasoning.
  8. Serve with the chopped coriander and top with chopped nuts
  9. Serve with brown rice or rice noodles
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