Green curry
A simple, staple recipe to keep in mind for lazy days.
Ingredients
- 2 onions peeled
- 400ml (14fl oz) coconut milk
- 12-15 green chillies
- 50g (1¾oz) soya beansprouts
- 1 tsp wasabi
- 3 tbsp gluten-free soy sauce
- 3 tbsp olive oil or coconut oil
- juice of 2 limes
- 200g (7oz) tenderstem broccoli
- a handful of kale
- salt and freshly ground pepper
- basmati rice to serve
Instructions
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Heat 1 tbsp oil in a large saucepan on a medium heat. Chop the onions into strips and add to the pan, cooking until golden brown. Add the coconut milk, thinly sliced chillies and beansprouts. Stir well and bring to a simmer. Add the wasabi, soy sauce, salt and pepper to season. Leave to cook for 20 minutes.
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Preheat the oven to 200°C/Gas Mark 6.
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Place the tenderstem broccoli and kale onto a baking tray, drizzle over the remaining olive oil and make sure it fully covers the broccoli and kale. Add a sprinkle of sea salt and pop into the oven to roast for 15 minutes, or until crunchy.
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Once the curry is cooked, remove from the heat and add the juice of 2 limes. Stir well and serve with basmati rice.