Very green vege curry

Australian Women’s Weekly NZ - - TEST KITCHEN -


¼ cup (60ml) ex­tra vir­gin olive oil

1 shal­lot, sliced thinly

1 ta­ble­spoon finely grated fresh ginger

11/2 cups (375ml) al­mond and co­conut milk

11/2 cups (375ml) veg­etable stock

1 bunch (175g) broc­col­ini, sliced

1 bunch (170g) as­para­gus, tips re­served, stems chopped finely

150g green beans, halved

3 cups (100g) shred­ded curly kale

150g sugar snap peas

11/2 cups fresh Thai basil leaves

2 ta­ble­spoons fish sauce

1 ta­ble­spoon honey


3 spring onions

2 fresh long green chill­ies, seeded

1 stalk lemon­grass

1/2 bunch fresh co­rian­der

1/2 tea­spoon co­rian­der seeds

1/2 tea­spoon cumin seeds

2 ta­ble­spoons ex­tra vir­gin olive oil

4 cloves gar­lic, crushed

1/2 tea­spoon ground turmeric

1 CURRY PASTE Coarsely chop spring onions, chill­ies, lemon­grass and co­rian­der roots and stems (re­serve co­rian­der leaves for step 4). Heat a small fry­ing pan over medium heat. Add co­rian­der and cumin seeds; toast for 1 minute or un­til fra­grant. Process all in­gre­di­ents in a food pro­ces­sor to form a smooth paste. Sea­son.

2 Heat a large wok over high heat. Add oil, shal­lot and ginger; cook for 2 min­utes or un­til soft­ened. Add curry paste and cook, stir­ring, for a fur­ther 2 min­utes or un­til fra­grant.

3 Add al­mond and co­conut milk and stock; bring to the boil. Add broc­col­ini, as­para­gus stems and green beans; re­duce heat to medium and sim­mer for 3 min­utes or un­til veg­eta­bles are al­most ten­der.

4 Add kale, peas, re­served as­para­gus tips, half the Thai basil, re­served co­rian­der leaves from the curry paste, fish sauce and honey; sim­mer for a fur­ther 3 min­utes.

5 Top curry with re­main­ing Thai basil and some toasted flaked co­conut and pepi­tas (pump­kin seed ker­nels), if you like. Serve with some steamed brown rice, if de­sired. Curry paste suit­able to freeze. Suit­able to mi­crowave.

What does it do for me? This plant-based curry is packed with anti-in­flam­ma­tory com­pounds to soothe an ir­ri­tated di­ges­tive sys­tem. Rich in an­tiox­i­dants and pre­bi­otics, it sup­ports the health of your gut bac­te­ria in the most de­li­cious way. Key ben­e­fits Gluten-free, vege­tar­ian, dairy-free, pa­leo.

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