A simple, staple recipe to keep in mind for lazy days.
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.
Preheat the oven to 200°C/Gas Mark 6.
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.
Once the curry is cooked, remove from the heat and add the juice of 2 limes. Stir well and serve with basmati rice.