Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 large (150g) brown onion, roughly chopped
  • 4 cloves garlic, peeled and minced
  • 1 inch (2.5cm) piece of ginger, peeled and grated
  • 2-3 green chillies (depending on heat preference), deseeded and chopped
  • 2 stalks lemongrass, finely chopped
  • 1 tbsp (7g) ground coriander
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) turmeric powder
  • 1/4 cup (60ml) fresh coriander, chopped
  • 1 lime, juiced
  • 1 tbsp (15ml) coconut oil
  • 1 (400ml/13.5 fl oz) can full-fat coconut milk
  • 1 cup (240ml) vegetable broth/stock
  • 1 tbsp (15ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15ml) brown sugar (or maple syrup)
  • 1 lime, juiced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1 cup (100g) green beans, trimmed
  • 1 (14 oz/400g) can of chickpeas, drained and rinsed
  • 1 cup (50g) baby spinach, roughly chopped
  • Fresh basil leaves, for garnish
  • Cooked rice, for serving

Instructions:

  1. Combine all curry paste ingredients in a food processor and blend until smooth, forming a vibrant green paste.
  2. Heat coconut oil in a large skillet or wok over medium heat. Add the curry paste and sauté for 2-3 minutes, until fragrant. This step releases the aromas and flavours of the spices.
  3. Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a simmer.
  4. Add soy sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed. Simmer for 5 minutes to allow the flavours to meld.
  5. Add the sliced bell peppers, broccoli florets, green beans, and chickpeas to the simmering curry. Cook for 8-10 minutes, or until the vegetables are tender-crisp.
  6. Stir in the baby spinach until it wilts (about 1 minute).
  7. Serve hot over cooked rice. Garnish with fresh basil leaves.