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Spring greens curry

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Making your curry paste at home makes a world of difference to the taste of the final dish.

Serves 4-6 • Ready in 45 mins

For the curry paste:

1 onion, roughly chopped

2 garlic cloves, roughly chopped 1 fresh green chilli, roughly chopped

1 lemongrass stalk, bashed with a wooden spoon and chopped

2cm (3/4in) nub fresh ginger, roughly chopped

Zest of 1 lime

1tsp ground cumin

1tsp ground turmeric

1tsp ground coriander

30g (1oz) fresh coriander, leaves and stalk

2 tbsp olive oil

For the curry:

1 cauliflowe­r, cut into bite-size pieces

250g (9oz) purple sprouting broccoli, stalks cut into small pieces

200g (7oz) mushrooms, chopped

1 pepper, cut into chunks

2tbsp olive oil

Handful fresh or 2 tsp dried thyme

2x 400ml tins coconut milk

1tbsp tamari sauce

1 vegetable stock cube

50g (a handful) spinach leaves

Juice of 1 lime

2 spring onions, roughly chopped including stalk and leaves

Handful fresh coriander, including stalks, roughly chopped

1 Begin by making the curry paste: place all of the curry paste ingredient­s in a food processor and blitz until smooth. Remove from the food processor and set aside.

2 Heat oven to 180C/gas 4. Place the vegetables on a baking tray (use two trays if needed so the vegetables are spaced out) drizzle over 1tbsp oil and season with salt, pepper and thyme, then mix well. Put in the oven for 20 mins, removing to give a good shake half way through cooking.

3 In a large pan, warm 1tbsp oil then add the curry paste. Allow to cook for a couple of minutes until fragrant.

4 Add the coconut milk, then fill one tin with boiling water and add along with the stock cube and tamari. Heat through and simmer for 5 mins, stirring gently and being careful not to overcook. Add the roasted vegetables, spinach leaves and lime juice then remove from heat.

5 Garnish with the spring onions, fresh coriander and cracked pepper.

Per serving: 320 cals, 17g fat, 9g sat fat, 15g carbs

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