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Spring Greens Coconut Curry

Serves 4 

  • 1 head broccoli, cut into small-ish florets
  • 4 new potatoes
  • thickly sliced 8 asparagus spears, woody ends snapped off, and stems cut into 5cm pieces
  • 150g frozen peas
  • 3 tbsp groundnut or rapeseed oil
  • 1 onion, peeled and sliced
  • 2cm root ginger, peeled and grated or 2 tsp ginger purée/paste
  • 3 garlic cloves, peeled and crushed or 2 tsp garlic purée/paste
  • 1 large chilli, deseeded and chopped
  • 2 tomatoes, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp salt
  • Handful baby spinach, roughly chopped
  • 400ml tin coconut milk
  • 100ml coconut cream (from the dairy aisle)
  • Handful fresh coriander, roughly chopped
  • Juice of 1 lime
  • 2 tbsp flaked almonds
  1. 1n a large saucepan, boil the potatoes and broccoli for 6 minutes. Add the asparagus and peas and cook for a further 2 minutes. Drain and return to the pan, and set aside.
  2. Heat the oil in a large saucepan or casserole dish, add the onion, ginger, garlic and chilli and cook for 2 minutes. Add the tomatoes, cumin, ground coriander, turmeric and salt and cook gently for 5 minutes.
  3. Add the coconut milk, and simmer for a further 5 minutes.
  4. Add the vegetables and coconut cream and cook for 2 minutes.
  5. Stir through the spinach and half of the coriander, then remove from the heat, squeeze in the lime juice. Taste to check the seasoning and add more salt if required. Serve sprinkled with the remaining coriander and flaked almonds.