Green Coconut Vegetable Curry

    Category
    Yields1 Serving
    Ingredients:
     1 Medium courgette, spiralised
     2 Thinly sliced onions
     1 Bunch of fine asparagus
     400 ml Beverage style coconut milk in a carton [2g fat maximum per 100 mls]
     1 tbsp Green curry paste [please check for vegan ingredients]
     3 Kafir lime leaves
     8 oz Baby spinach
     1 Head Chinese leaves shredded
     1 Handful of sugarsnap peas
     Salt and black pepper
     Handful of fresh chopped coriander
     Handful of shelled toasted peanuts or cashews, crushed
    Directions:
    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

    Ingredients

    Ingredients:
     1 Medium courgette, spiralised
     2 Thinly sliced onions
     1 Bunch of fine asparagus
     400 ml Beverage style coconut milk in a carton [2g fat maximum per 100 mls]
     1 tbsp Green curry paste [please check for vegan ingredients]
     3 Kafir lime leaves
     8 oz Baby spinach
     1 Head Chinese leaves shredded
     1 Handful of sugarsnap peas
     Salt and black pepper
     Handful of fresh chopped coriander
     Handful of shelled toasted peanuts or cashews, crushed

    Directions

    Directions:
    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

    Green Coconut Vegetable Curry