Green Coconut Vegetable Curry
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Pin RecipeIngredients
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
Instructions
- Heat a little vegetable stock in a wok or large frying pan.
- Add the sliced onions and asparagus and saute for a couple of minutes., adding more liquid if needed
- Add the coconut milk, curry paste and lime leaves
- Bring to the boil over a low heat and stir occasionally
- Add the spinach, Chinese leaves, and courgette noodles.
- Stir until ‘just’ cooked.
- Check for seasoning.
- Serve with the chopped coriander and top with chopped nuts
- Serve with brown rice or rice noodles