Green Curry with Broccoli & Sweet Potato

La Cuisine D’Eli – Check out this beauty: fresh, stunning and so good for you!

Ingredients (for 2-3 people)

for the curry paste

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, seeds included, finely chopped

2 tsp soy sauce


the other ingredients: 

400 ml can of full-fat coconut milk

100 ml water

1 large sweet potato (or 1/2 a large sweet potato and 2 regular potatoes)

1/2 head of broccoli

3 red onions


roasted salted cashews and coriander leaves


  • Put all the ingredients for the curry paste together and blend them into a (more or less) smooth paste. If you’re very determined, you can use a pestle and mortar. If not, just use a stick blender.
  • Heat a bit of sunflower 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 wedges 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 but don’t fall apart, then take the lid off and add the broccoli florets for an additional 10 minutes (or less if you prefer more bite).
  • Season with salt to taste.
  • Serve with plain basmati or pandan rice and garnish with some extra coriander and lots of salted cashews!


via Vegan Green Curry with Broccoli & Sweet Potato — La Cuisine d’Eli


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