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