Spring greens curry
Make the most of seasonal spring greens for a bowl of green goodness - the quick and easy homemade curry paste with fresh aromatics really lifts the dish
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp rapeseed or sunflower oil
- 1shallot or small onion , sliced
- 100g mushrooms , sliced
- 200g spring greens , large stems removed, shredded
- 100g baby corn
- 400g tin of chickpeas
- 400g tin of coconut milk
- 1lime , juiced
- cooked brown rice , to serve
- 2garlic cloves
- 2green chillies
- thumb-sized piece of ginger
- small bunch of coriander
- 2tsp ground coriander
Instructions
Step 1
Put the curry paste ingredients, reserving a few of the coriander leaves to garnish, into a blender and whizz with a splash of water to a fine paste.Step 2
Heat the oil in a wide pan over a medium heat and fry the onion for 5 mins until softened. Add the mushrooms and fry for another 5 mins. Stir in the curry paste and fry for 5 mins until fragrant.Step 3
Stir in the greens, corn, chickpeas and coconut milk, then half fill a tin with water and add to the pan. Bring to a simmer, cook for 15 mins until the greens are tender, then season and squeeze in the lime juice. Top with the reserved coriander leaves and serve with rice.