Green coconut curry

This Thai curry provides a fragrant punch that will satisfy any cravings.

Serves 6-8

Ingredients

  • 1 Tin Coconut Milk

  • 250 ml Veg Stock

  • 25g Spinach

  • 2 tbsp Tahini

  • 1 tbsp Fish Sauce / Soy Sauce

  • 1/2 Lemon Zest

  • 1/2 Lime Juice

  • 1 Tin Chickpeas

  • 1 Onion

  • 4 Garlic

  • 2.5cm Ginger

  • 1.5 tbsp Curry Powder

  • 1.5 tsp Cumin

  • 0.5 tsp Coriander

  • 0.5 tsp Black Pepper

  • 0.5 tsp Chilli Flakes

  • 1-2 Courgette

  • 1 Tin Sweetcorn

  • 10-15 Basil Leaves

  • Small Bunch Coriander

Method

  1. Blend together the coconut milk, veg stock, spinach, tahini, fish sauce, lemon zest and lime juice until smooth in consistency then set aside

  2. In a pan, fry the chickpeas in salt until crispy then set aside

  3. Fry the onion, garlic and ginger until it softens

  4. Add the spices

  5. Add the courgette, corn and 3/4 of the chickpeas

  6. Add the sauce and simmer for 15-20 mins

  7. Add the basil and coriander

  8. Serve with the remaining crispy chickpeas and rice