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thai green curry- mild 

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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!

 


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