This Green Curry is amazing because…
it is so easy to make! Once all the chopping is done, it’s ready in no time. What is also lovely about this recipe is that you can substitute the green vegetables with other green vegetables. So if you don’t like brocolli, no problem! Just replace the brocolli with a green (ish) vegetable you do like. Other greens you can use are cabbage, baby butternuts, patty pans, brussel sprouts, asparagus, chard, kale, and peppers. Get all your healthy greens in an enjoy this quick curry.
2 tbsp vegetable oil
1 large onion chopped
300g – 400g baby marrows chopped
2 tbsp of grated root ginger
2 cloves of garlic crushed
1 – 2 chillies chopped
2 tsp ground cumin seeds
1/2 tsp of ground coriander seeds
300g – 400g fresh brocolli roughly chopped
150g – 200g of frozen or fresh peas
150g – 200g of frozen or fresh green beans
1 tin of coconut milk (300 – 400ml)
1 heaped teaspoon of Ina Paarman’s vegetable stock
1 cup of boiling water
250g of spinach leaves
fresh coriander leaves
Heat the oil either in a large saucepan or pot and add the onion. Cook until the onions go translucent but not brown. Add the garlic, ginger, chillies, spices, salt and cook for one minute. Mix the stock powder in the boiling water and add to the saucepan or pot. Add the baby marrows, brocolli, peas, beans, spinach and coconut milk. Bring to the boil and then reduce heat to low and let it simmer until the vegetables are cooked.
Serve with fresh coriander leaves on a bed of basmati or long grain rice.