1 Tbsp extra virgin olive oil
1 white onion, finely diced
6cm piece ginger, cut into fine batons
4 cloves garlic, sliced
2 kafir lime leaves, finely sliced
1⁄4 cup green curry paste
500ml vegetable stock
2 x 400g cans chickpeas, drained, rinsed
2 medium zucchini, diced
1⁄2 cup green peas
2 bunches English spinach, leaves picked
1⁄2 bunch coriander, leaves picked
1⁄2 bunch mint, leaves picked
Juice of 2 limes
Sea-salt flakes and freshly ground black pepper, to season
2 cups bean sprouts
Coconut cream and Asian herbs (such as coriander and Thai basil), to garnish
Heat oil in a large saucepan over a medium heat. Add onion, ginger, garlic and lime leaves. Cook for 5 minutes or until softened. Add curry paste then cook, stirring constantly, until mixture begins to stick.
Pour in stock, bring to a simmer then add chickpeas. Cook gently for 10 minutes then add zucchini and peas.
Put spinach, coriander, mint and juice in a blender and puree until very smooth. Stir into curry then remove from heat. Season.
Divide curry between bowls. To serve, top with sprouts, a dollop of coconut cream and Asian herbs.