THAI GREEN CURRY WITH QUINOA

This is another classic favourite and crowdpleaser. I’ve coupled it with quinoa rather than rice to give it a protein kick. As delicious as coconut milk is, it can sometimes mute other flavours, so make sure you taste as you cook and don’t be afraid to add seasoning. And, of course, don’t forget the squeeze of lime before serving. SERVES 4 Preparation: 15 min Cooking: 50 min GREEN CURRY PASTE 4 garlic cloves, skins removed 3 fresh lemongrass stalks, outer leaves removed 6cm fresh ginger 2 shallots 4 green chillies (or

more if you like heat) 12ml (2 heaped t)

ground cumin 1 handful of fresh

coriander 30ml (2T) fish sauce (vegan alternative: soy sauce) CURRY 250ml (1c) uncooked

quinoa 100g shimeji

mushrooms 1,25 litres (5c) coconut

milk 250ml (1c) water 100g sugar snap peas 250g long-stemmed

broccoli 250g pak choi 100g baby corn 100g bean sprouts salt and pepper 1 handful of fresh

coriander 2 limes, quartered tamari (a soy-based

sauce) 1 Green curry paste In a food processor, blend all the ingredients for the paste until almost smooth. 2 Curry Cook the quinoa according to the packet instructions. 3 In a large saucepan, fry the green curry paste over medium heat for 5 minutes to release the flavours. 4 Add the mushrooms and fry for another 5 minutes. 5 Add the coconut milk and water and simmer for 10 minutes, allowing the flavour to develop. 6 Add the sugar snap peas, broccoli, pak choi, baby corn and bean sprouts. Cover the saucepan with a lid and cook for 5 minutes. Season with salt and pepper. 7 Build your bowl, starting with quinoa and adding the curry, freshly chopped coriander, a squeeze of lime juice and a drizzle of tamari.