thai green curry- mild
Serves 4
Super healthy; hydrating & alkalising with good oils!
Use organic ingredients wherever poss.
1 tbl extra virgin coconut oil -eg Biona
4 lrg clove fresh garlic - crushed
2 inch piece fresh ginger - finely chopped
1/4 tsp fresh green chilli - finely chopped
1 leek - chopped
1tbl lemongrass paste
2 tbl ground coriander
1/2 tsp tumeric powder
Third or half a butternut squash - in 1 inch pieces
2 med courgettes sliced
1 sm head broccoli - in florets
100g fresh spinach or other leafy greens - finely chopped
1 tin organic coconut milk eg Biona
2 tins organic butter beans - rinsed eg Suma – or other cooked protein of your choice.
1 tbl ‘Sea Salad’ or nori flakes by Clearspring
Salt, pepper & lemon juice to taste
Gently sauté leek, garlic, ginger & lemongrass in coconut oil.
Gently steam the squash & courgette until they are just tender, adding the broccoli & spinach for the last 5 mins.
Add the other spices & stir well.
Add the coconut milk & allow to simmer on a low heat.
Add the butter beans & veg & sea vegetables, simmer for a further 10 mins.
Season to taste with sea salt black pepper & lemon juice.
Serve with short grain brown rice. Enjoy!
Super healthy; hydrating & alkalising with good oils!
Use organic ingredients wherever poss.
1 tbl extra virgin coconut oil -eg Biona
4 lrg clove fresh garlic - crushed
2 inch piece fresh ginger - finely chopped
1/4 tsp fresh green chilli - finely chopped
1 leek - chopped
1tbl lemongrass paste
2 tbl ground coriander
1/2 tsp tumeric powder
Third or half a butternut squash - in 1 inch pieces
2 med courgettes sliced
1 sm head broccoli - in florets
100g fresh spinach or other leafy greens - finely chopped
1 tin organic coconut milk eg Biona
2 tins organic butter beans - rinsed eg Suma – or other cooked protein of your choice.
1 tbl ‘Sea Salad’ or nori flakes by Clearspring
Salt, pepper & lemon juice to taste
Gently sauté leek, garlic, ginger & lemongrass in coconut oil.
Gently steam the squash & courgette until they are just tender, adding the broccoli & spinach for the last 5 mins.
Add the other spices & stir well.
Add the coconut milk & allow to simmer on a low heat.
Add the butter beans & veg & sea vegetables, simmer for a further 10 mins.
Season to taste with sea salt black pepper & lemon juice.
Serve with short grain brown rice. Enjoy!
