Green Curry with Broccoli & Baby Corn

 

Check out this beauty: fresh, stunning and so good for you! It’s an amazing comfort food on a cold day with plenty of spice, and flavor, and veggies galore.

 

Ingredients for the curry

grated zest and juice of 1 lime

3 cm piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 stalks lemongrass, finely chopped

small bunch of coriander stalks, finely chopped

pinch of ground coriander

pinch of ground cumin

1 shallot, finely chopped

2 green jalapeño peppers, finely chopped

2 tsp soy sauce

 

the other ingredients: 

1 can of full-fat coconut milk

2 cups water

1 cup baby corn

1 large sweet potato (if you’d like, or any other veg)

1/2 head of broccoli

3 red onions

salt

roasted salted cashews and coriander leaves

Directions

Put all the ingredients for the curry paste together and blend them into a smooth paste. Heat the oil in a a deep pan or wok and fry the curry paste for a few minutes. Add the coconut milk and water and season with some extra salt. Fry the onion slices in a separate pan on high heat for a few minutes before adding them to the sauce. Cover the pan and simmer the sweet potato chunks in the sauce for about 20 minutes  or until they can be easily pierced with a fork, then take the lid off and add the broccoli florets for an additional 10 minutes. Season with salt to taste. Serve with some rice or quinoa and garnish with some extra coriander and lots of salted cashews!

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