Coconut & Chilli Banana Blossom Noodle Curry

Serves 2

A fragrant and vibrant coconut chilli banana blossom curry served with noodles, lots of greens, cucumber and lime wedges. Naturally vegan and glutenfree, this wholesome curry is a quick and delicious meal.

For the banana blossom:

• 1 tin banana blossom

• 1 tbsp sesame seed oil

• 1 white onion, small dice

• 3 garlic cloves, crushed

• 1-inch piece, ginger, peeled and grated

• 2-4 pickled red chillies, small dice

• 1 tin (400ml/14 oz) coconut milk

• 2 tbsp tamari soy sauce

• 1 lime, juice only

• 60g (2 oz) spinach

• Salt and pepper

For the bowl:

• 2 portions noodles

• 140g (5 oz) tenderstem broccoli

• 100g (3.5 oz) cucumber, chopped into matchsticks

• Lime wedges

• Sesame seeds

• Extra chilli

• Fresh herbs e.g., mint, parsley, coriander

1 Drain the banana blossom and break with your hands.

2 Heat the oil in a large frying pan or wok and add the onion. Fry for 5 minutes, add the garlic, ginger and chilli and fry for 5 more minutes.

3 Add in the banana blossom and fry for 5 minutes to soften.

4 Pour in the coconut milk and tamari soy sauce, season with salt and pepper and bring to the boil. Place a lid on top to cover half the pan and simmer for 15 minutes, stirring once or twice.

5 Meanwhile, cook the noodles according to packet instructions and drain. Steam the broccoli until tender and prepare the cucumber and herbs.

6 Add in the spinach and lime to the frying pan and stir to wilt the leaves.

7 Divide the noodles between two bowls, top with the banana blossom curry, the greens, lime wedges, sesame seeds, extra chilli and fresh herbs.

Recipe by Amy Lanza, Nourishing Amy, nourishingamy.com